Asian salmon burgers

Mag Mayo
In collaboration
with Mag Mayo
Asian salmon burgers
  • Preparation 30 min
  • Refrigeration 20 min
  • Cooking 10 min
  • Servings 4
  • Freezing I do not suggest

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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Asian salmon burgers

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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

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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Our sommeliers suggest
Domaine Les Béates Lou O'range 2021
Provence, France
This very nice orange wine composed of Vermentino at 50 %, UGNI white at 30 % and Grenache at 20 % in film maceration of 15 to 30 days has aromas of quince, orange and hay bark. With fresh acidity, it presents a beautiful finish and medium tannins. Wine agree, it will be ideal with grilled fatty fish, and even more with Asian flavors. Delicious. See the product
Litchi-Tchin, 4.7%
Noire et Blanche
A Belgian-style wheat beer, it has been flavored with white tea, lychee, rose and ginger. The result is an Asian flavor of lychee, flowers, spices and rose. These Asian-influenced flavors will join the burger's seasoning, which is also tinged with oriental flavors. The wheat and spice aromas of the beer will let the salmon express itself while enhancing it. White beers are a perfect accompaniment to fish, and the ingredients of this one will be a perfect match for the Asian flavors! See the product
Asian salmon burgers
Our sommeliers suggest
Domaine Les Béates Lou O'range 2021
Provence, France
This very nice orange wine composed of Vermentino at 50 %, UGNI white at 30 % and Grenache at 20 % in film maceration of 15 to 30 days has aromas of quince, orange and hay bark. With fresh acidity, it presents a beautiful finish and medium tannins. Wine agree, it will be ideal with grilled fatty fish, and even more with Asian flavors. Delicious. See the product
Litchi-Tchin, 4.7%
Noire et Blanche
A Belgian-style wheat beer, it has been flavored with white tea, lychee, rose and ginger. The result is an Asian flavor of lychee, flowers, spices and rose. These Asian-influenced flavors will join the burger's seasoning, which is also tinged with oriental flavors. The wheat and spice aromas of the beer will let the salmon express itself while enhancing it. White beers are a perfect accompaniment to fish, and the ingredients of this one will be a perfect match for the Asian flavors! See the product

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