Best Miso Salmon Burgers Recipes
MISO SALMON BURGERS WITH SUGAR SNAP PEAS
Incredibly moist and flavorful, these Miso Salmon Burgers with sugar snap peas will quite possibly replace your favorite beef burger recipe, and you'll never look back.
Provided by Renee Goerger
Categories Fish and Seafood
Time 50m
Number Of Ingredients 15
Steps:
- Trim the strings from the sugar snap peas (optional) and finely chop the peas into small pieces, enough to make approximately 1 cup.
- Finely mince enough shallots to make approximately ¼ cup.
- Place the prepared shallots and peas into a bowl. Set aside.
- Divide the salmon filet into (approximate) 5-ounce pieces and cut approximately ¼ to ½ of the salmon into chunks [mv_img id="43235"].
- Place the chopped salmon into the bowl with the shallots and peas. Set aside.
- Place the remaining salmon into the bowl of a food processor and pulse lightly until the mixture is ground, but not a paste.
- Transfer the ground salmon to a bowl and season with salt, pepper, teriyaki sauce, miso paste, tahini, honey, and panko crumbs.
- Gently mix to combine and then stir in the salmon chunks, shallots, and peas. DO NOT over mix, but make sure the shallots and peas are evenly distributed. [mv_img id="43246"]
- Form the salmon mixture into 8 patties and chill for 30 minutes.
- Add about 1 tablespoon of grapeseed oil into a large skillet over medium-low heat and working in two batches, cook the salmon burgers for 2 - 3 minutes on the first side, flip, and cook the second side for an additional 2 minutes.
- Serve hot, with or without a bun, and along with the Honey Orange Sauce.
Nutrition Facts : ServingSize 1, Calories 615 kcal, Carbohydrate 27 g, Protein 41 g, Fat 38 g, SaturatedFat 6 g, Cholesterol 113 mg, Sodium 997 mg, Fiber 2 g, Sugar 17 g, UnsaturatedFat 28 g
MISO SALMON BURGERS
Steps:
- Heat 1 teaspoon of the oil in a large nonstick pan over medium heat. Saute the garlic, ginger and scallions until softened, 1 to 2 minutes. Add the miso paste and soy sauce until well mixed. Remove from the heat and let cool while you prepare the salmon.
- Dice the salmon, then roughly chop until you can mix it like a meatball. Add to a large bowl.
- Add the miso mixture to the salmon. Stir to combine. Add the panko and egg to the salmon and mix together to bind the burger. Form into small "mini" burgers, about 4 ounces each.
- Heat the remaining 1 teaspoon oil in the same skillet over medium heat. Add the burgers and cook about 2 minutes per side, or to your liking.
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