MISO SALMON BURGER with Pineapple Salsa

miso paste

🥗Healthier: white bean puree

💰Cheaper: soy sauce

White bean puree adds creaminess while reducing sodium.

salmon fillets

🥗Healthier: canned salmon

💰Cheaper: tilapia

Canned salmon is convenient and lower in cost.

Prepare the salmon patty by dicing the salmon into small cubes.

Place ⅓ of the salmon in a mixing bowl. Mince the remaining salmon until it achieves a paste-like texture and transfer to the same mixing bowl.

Add in the other ingredients for the salmon patty and mix evenly.

Divide the mixture into 4 portions, shape into patties, and chill for at least 20 minutes.

Prepare the pineapple salsa by mixing the ingredients together and setting aside.

Prepare the burger sauce by mixing the mayonnaise and Sriracha sauce together, adjusting spiciness to taste.

Remove the salmon patties from the chiller and let them sit at room temperature for 5 minutes.

In a medium heated pan, add cooking oil and place the patties in the pan, cooking on medium heat and covering with a lid.

After 3 minutes, check the patties, flip them over once they are half-cooked, and cook until golden brown and cooked through.

Assemble the burgers and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens