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    Asian salmon burgers

    cadran
    Preparation :30 min + 20 min Cooking :10 min
    couteau
    Difficulty :easy
    chapeau-chef
    Servings :4

    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 !

    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

    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.
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    fermer la fiche

    Asian salmon burgers

    • Preparation : 30 min + 20 min
    • Cooking : 10 min
    • Servings : 4

    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

    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.

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