Tasty GRILLED SALMON BURGERS with Ginger-Wasabi Mayo!

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a healthier option with more fiber.

salmon

🥗Healthier: canned salmon

💰Cheaper: tilapia

Canned salmon is more affordable and still nutritious.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns offer more nutrients.

tartar sauce

🥗Healthier: yogurt sauce

💰Cheaper: mayonnaise

Yogurt sauce is lighter and healthier.

Remove pin bones from the salmon using a sharp knife.

Take off the skin from the salmon using a knife.

Roughly chop the salmon into small bits.

Transfer the prepared salmon into a large bowl.

Add 4 chopped scallions, 1/2 jalapeno pepper, 1 tablespoon of grated ginger, and 1 tablespoon of sesame seeds to the bowl.

Add 2 eggs, lime juice, and 1 tablespoon of soy sauce to the bowl.

Add 1.5 cups of panko to the mixture.

Mix all the ingredients together with your hands.

Portion the salmon mixture into sizes for the burgers, yielding either four 8-ounce burgers or eight 4-ounce burgers.

Form the portions into patties and place them onto a parchment-lined baking sheet.

Refrigerate the burgers for 30 minutes to help them keep their shape while grilling.

Preheat the barbecue to 450 degrees Fahrenheit.

Place the burgers on the grill and close the lid, cooking for the recommended time without touching them.

After 3 minutes, flip the burgers carefully using a spatula.

Finish cooking the burgers according to the suggested cook times.

Prepare the wasabi mayonnaise by mixing 3/4 cup mayonnaise, 1 tablespoon finely chopped pickled ginger, and 1 teaspoon wasabi in a bowl.

Assemble the burgers by placing a patty on a bun, adding decorative lettuce, brushing the top with soy sauce, sprinkling sesame seeds, and adding a dollop of the wasabi mayonnaise and cucumber slices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens