Honey Sriracha Salmon Burgers.
Probably the healthiest burger i’ve made.
Prep: 20 minutes | Cook: 6 minutes | Total: 26 minutes | Serves: 4
Ingredients:
Patties:
900g Skinless Salmon
1/2 Red Onion, Finely Chopped
1/3 Cup Fresh or Dried Dill
1/3 Cup Parsley, Chopped
3 Garlic cloves, Crushed
1 Lemon, Zested
1/2 Cup Panko Bread Crumbs
1 Egg
1 tsp Smoked Paprika
1 tsp Garlic Powder
1/2 tsp Ground Ginger
Salt & Pepper
Glaze:
3 Tbsp Soy Sauce
1/4 Cup Honey
1/2 Cup Sriracha Sauce
Everything Else:
4 Brioche Burger Buns
Sriracha Mayo
Slaw
METHOD:
Step 1
Remove the salmon from its packaging and pat dry with a paper towel. Remove any pin bones and skin if you can’t find skinless, then slice, cube and chop until in resembles a mince texture.
Step 2
Add the salmon and remaining patty ingredients into a bowl, then using your hands, mix well to combine all the flavours.
Step 3
Divide the mixture into four, roll into meatballs then form into nice thick patties. Place on an oiled tray, cover and refrigerate until needed.
Step 4
For the glaze, combine all the ingredients in a small bowl and give a good stir.
Step 5
Preheat the bbq. For this cook, I’m using my Cobb Grill with the Cobb Grill non-stick pan.
First up, slice the buns into halves and toast each one until golden.
Step 6
Pull the burgers from the fridge and place onto the nonstick pan. Cook the patties for 2-3 minutes then flip. Using a spoon or brush, glaze the patties with the honey sriracha sauce, then continue to cook for a further couple of minutes.
Step 7
Time to build:
Add a squirt of sriracha mayo to the bottom bun, followed by the glazed salmon patty. Top with the slaw and the top lid.
Enjoy.