Teriyaki salmon burgers

Teriyaki salmon burgers

SHARE

THE BENEFITS THAT fish, particularly salmon, can yield for your body are both well-documented and well-founded. With this recipe, you can take in all the critical nutrition that comes with salmon without sacrificing flavor.

Recipe and photo courtesy Nicole Leggio @ Cooking for Keeps

MAKES 4 SERVINGS
Prep Time:
15
Cook Time:
10
Ingredients
½ cup soy sauce
3 Tbsp rice vinegar
3 Tbsp packed brown sugar
¼ tsp grated ginger
1 large garlic clove, grated
455g fresh Norwegian salmon, skin removed
4 green onions, sliced
Heaping ¼ cup breadcrumbs
230g. can sliced pineapple in 100% juice
2 tsp coconut oil
1 cup shredded purple cabbage
1 tsp sesame oil
4 egg buns, toasted
How to make it

In a small saucepan, heat soy sauce, rice vinegar, brown sugar, ginger, and garlic to a boil. Reduce to a simmer until thickened, about 5-6 minutes. Set aside to cool.

Add salmon to a food processor. Pulse until ground. Remove blade and add in ¼ cup of teriyaki sauce, green onions, panko, and 2 tablespoons pineapple juice from can. Mix just until combined. Form into 4 patties, if you have time, chill for 10 minutes. (This step isn’t necessary, it just helps the patties to stay compact.)