TERIYAKI SALMON BURGER

TERIYAKI SALMON BURGER image

Yield Serves 4

Number Of Ingredients 14

For Burgers
2 pounds cleaned salmon fillet
2/3 cup teriyaki sauce
1/4 cup chopped scallion
Tamarind Sauce
Serves 6-8
1/2 pound tamarind paste
2 ounces grated peeled ginger
3 cups cold water
1/4 cup sugar
2 tablespoons chili sauce
1 tablespoon Thai fish sauce
1 tablespoon cornstarch
2 cups ketchup

Steps:

For Burgers-Dice the salmon into 1/2-inch thick cubes. Place in a mixing bowl. Add teriyaki sauce, and toss gently. Let stand for 5 minutes. Place in workbowl of food processor. Process to a thick, pasty consistency, but don't overprocess. Empty into a mixing bowl. Fold in chopped scallions. Form into 4 patties. Grill until medium-well on both sides, and garnish with tamarind sauce (recipe below). Serve in buns of your choice. For sauce In a saucepan, stir together the tamarind paste, ginger, 2 3/4 cups water, sugar, chili sauce and Thai fish sauce. Bring to boil, reduce heat and simmer 30 minutes. Drain and discard solids. In a separate bowl, stir cornstarch with remaining water. Whisk well. Return tamarind mixture to pan, bring to boil, and whisk in cornstarch mixture. Whisk in ketchup and allow to cool.