Tasty Tuesday: Salmon Burgers
CHARLOTTE, N.C. – Another week, another Tasty Tuesday! Will Bigham, owner of The Pizza Peel & Taproom, The Flying Biscuit Cafe and the Improper Pig is here to show off a recipe that you will only see on WCCB.
Salmon Burgers (Makes 4 patties)
- 1 pound salmon fillet, skin discarded, cut into 1-inch cubes
- 2 Tablespoons drained pickled ginger
- ½ small red onion roughly chopped
- 1/3 C cilantro leaves (about 8 leafy sprigs)
- 2 teaspoons soy sauce
- 2 teaspoons toasted sesame oil
- ½ teaspoon coarse sea salt
- ¼ teaspoon freshly ground black pepper
- 2 Tablespoons vegetable oil
Place the salmon on a sheet pan or a plate and stick it in the freezer for 15 minutes, just until it gets very cold but isn’t frozen solid. Place the food processor bowl and blade in the freezer as well to keep them cold. Pulse the ice-cold salmon in the food processor in two batches until it is minced but not a paste. Should take 6 – 2 second pulses to get there. The cold salmon helps it not become a paste.
Next place the salmon into a mixing bowl. Put the pickled ginger, red onion cilantro leaves soy sauce, sesame oil, salt and pepper into the food processor and pulse until it is very finely chopped. Add this mix to the salmon and mix till thoroughly combined with a rubber spatula. Form 4 patties. Refrigerate patties for at least an hour.
Heat grill or grill pan to medium high heat. Coat both sides of burgers with vegetable oil and cook until brown on both sides and firm to the touch. About 5 min per side. Serve on a bun of your choice. You can do Sriacha with a spread of mayonnaise or sub vegenaise on the bun or pick up the Asian slaw from the Improper Pig to put on the top. My favorite.