Burgers & sandwiches , Fishes & seafood , Main dishes

Asian salmon burgers

Name: Asian salmon burgers
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1 cup water; 1/2 cup white vinegar; 1 tablespoon maple syrup; 1 teaspoon salt; 1 red onion halved, thinly sliced; 1/2 cup MAG mayonnaise (the best); 1 1/2 teaspoon Sriracha; 1 teaspoon lime juice; 1 teaspoon honey; Salt and pepper from the mill; 450 g fresh skinless salmon, finely chopped; 1/3 cup panko breadcrumbs; 1 tablespoon MAG mayonnaise (the best); 1 teaspoon grated fresh ginger; 1 teaspoon fish juice; 1 teaspoon rice vinegar; 1 teaspoon soy sauce; Zest of 1 lime; Olive oil for cooking; 4 brioche hamburger buns; Cucumber ribbons for garnish; Salt and pepper from the mill

Preparation 30 min
Refrigeration 20 min
Cooking 10 min
Servings 4
Freezing I do not suggest

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Ingredients
Preparation
Comments

There’s something magical about these asian salmon burgers. In addition, I concocted a little spicy mayonnaise to make the flavours explode. Obviously, I used the best Quebec mayonnaise MAG. To consume without moderation !

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Ingredients for the pickled onions

1 cup water
1/2 cup white vinegar
1 tablespoon maple syrup
1 teaspoon salt
1 red onion halved, thinly sliced

Ingredients for the spicy mayo

1/2 cup MAG mayonnaise (the best)
1 1/2 teaspoon Sriracha
1 teaspoon lime juice
1 teaspoon honey
Salt and pepper from the mill

Ingredients for the burgers

450 g fresh skinless salmon, finely chopped
1/3 cup panko breadcrumbs
1 tablespoon MAG mayonnaise (the best)
1 teaspoon grated fresh ginger
1 teaspoon fish juice
1 teaspoon rice vinegar
1 teaspoon soy sauce
Zest of 1 lime
Olive oil for cooking
4 brioche hamburger buns
Cucumber ribbons for garnish
Salt and pepper from the mill

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Preparation

In a small saucepan, put the water, white vinegar, maple syrup and salt and bring to a boil. Mix, remove from the heat and add the onions. Leave to marinate for 20 minutes and drain. Set aside.
In a bowl, put the ingredients for the sauce, season with salt and pepper and mix. Reserve in the fridge.
In a large bowl, put the ingredients for the patties, season with salt and pepper and mix well. Form 4 patties.
In a large nonstick skillet over medium heat, pour a drizzle of olive oil and place the meatballs. Cook 4 to 5 minutes per side or until patties are golden brown and salmon is cooked.
Spread sauce inside the buns and place the patties. Garnish with cucumber ribbons, pickled onions and add the top buns.

Our sommeliers suggest

Domaine Les Béates Lou O'range 2021

Provence, France

This very pretty orange wine made of 50% Vermentino, 30% Ugni Blanc and 20% Grenache, with 15 to 30 days of skin contact, shows aromas of quince, orange peel and hay. With fresh acidity, it has a nice finish and medium tannins. A food wine, it will be ideal with grilled fatty fish, and even more so with Asian flavours. Delicious. See the product

Litchi-Tchin, 4.7%

Noire et Blanche

This Belgian-style wheat beer is flavoured with white tea, lychee, rose and ginger. The ginger and lime in the burger find an echo in it, and its floral sweetness calms the sriracha in the mayo instead of waking it up. The red onion pickled in vinegar keeps everything lively. A weeknight burger that tastes like a party! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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