Salmon Burgers with Soy Mayo and Simple Sesame Slaw
Prep: 20 min | Cook: 10 min | Servings: 6
Recipe courtesy Emeril Lagasse. The leftover soy glaze keeps indefinitely at room temperature; drizzle it on grilled salmon or tuna.
Ingredients
- 2 1/4 lb Salmon fillet, skinned, pin bones removed
- 1/2 cup Panko, or other dried bread crumbs
- 1/2 cup Green onion, minced, divided
- 1/4 cup Cilantro, fresh leaves, finely chopped, divided
- 2 tsp Ginger, fresh, minced
- 1 Egg, lightly beaten
- 1 tsp Sambal oelek
- 1 tsp Garlic, minced
- 1 tsp Salt, divided
- 1/4 cup Soy sauce, plus 1 1/2 teaspoons
- 1/4 cup Sugar
- 3/4 cup Mayonnaise
- 3 cup Red cabbage, purple, shaved
- 3 cup Green cabbage, shaved
- 1/2 cup Red onion, shaved
- 6 tbsp Vegetable oil, or peanut oil, 1/4 cup plus 2 tablespoons, divided
- 3 tbsp Rice vinegar
- 2 tsp Sesame oil, toasted
- 1/2 tsp Red pepper flakes, crushed
- 1 tbsp Sesame seeds, toasted
- Kosher salt
- 6 Hamburger bun, sesame rolls or other soft buns
Directions
- Cut the salmon into 1-inch pieces and pulse in a food processor until finely chopped, not a paste. Gently mix in the panko, 1/4 cup scallions, 2 tablespoons cilantro, ginger, egg, sambal, garlic, 1/2 teaspoon salt and 1 1/2 teaspoons soy sauce. Shape 6 patties about 4 inches wide and 3/4 inch thick, cover on a parchment-lined sheet and refrigerate.
- Cook the remaining soy sauce and the sugar in a very small saucepan until reduced to a syrup that coats a spoon, 2 to 3 minutes. Cool completely, then stir 1 1/2 tablespoons into the mayonnaise and refrigerate.
- Toss both cabbages, the remaining scallions, red onion, 1/4 cup oil, vinegar, remaining cilantro, sesame oil, remaining 1/2 teaspoon salt and red pepper. Sprinkle with sesame seeds and refrigerate.
- Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Season the burgers lightly with kosher salt and cook, turning once, until golden and just cooked through, about 3 1/2 minutes per side.
- Serve on warm buns with the soy mayonnaise and sesame slaw.