Why not cook these yummy, chunky fish burgers served with hoisin sauce, juicy tomatoes and crispy lettuce?
Posted: 21 September 2011
If the salmon has pin bones, pull them out with tweezers. That’s the only time-consumingpart of this recipe – otherwise, it’s a breeze.
2 tbsp chopped fresh ginger
2 cloves garlic
1 tbsp reduced-sodium soy sauce
2 tbsp hoisin sauce, plus more to top the burgers, if desired
2 tbsp reduced-fat mayonnaise
60g (2oz) carrot purée
1/4 tsp salt
900g (2lb) wild salmon, pin bones and skin removed, cut into 2.5cm (1in) pieces
1 tsp olive oil
6 wholewheat hamburger buns
Lettuce and sliced tomato, for the garnish (optional)
Put the ginger and garlic in a food processor and pulse until finely chopped. Add the soy sauce, hoisin, mayonnaise, carrot purée, salt, and salmon. Pulse until the ingredients are combined and begin to hold together. Make the salmon mixture into 6 patties (the mixture will be very soft). Refrigerate the patties for at least 1 hour to firm them up. In a heavy-bottomed frying pan over medium heat, brown the burgers in the olive oil (approximately 2 to 3 minutes per side). Toast the hamburger buns. Serve the salmon burgers on the buns spread with more hoisin sauce and top with lettuce and tomatoes, if desired.
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Posted: 14/03/2017 at 17:21