Asian salmon burgers

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


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



  • 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.