Salmon Burgers with Sriracha Mayo and Purple Cabbage Slaw
Fresh ginger, soy sauce, garlic and Sriracha sauce add an Asian-inspired flair to these surprisingly simple salmon burgers.
Developed by Deborah Davis, MS, RD
Ingredients
Purple Cabbage Slaw
- [95 grams] 1½ cups purple cabbage, thinly sliced or shredded
- [20 grams] 1½ tablespoons (20 milliliters) apple cider vinegar
- [20 grams] 1½ tablespoons (20 milliliters) canola oil
- [1 gram] ¼ teaspoon granulated white sugar
- [1 gram] ¼ teaspoon (1 milliliter) toasted sesame oil
- [<1 gram] ¼ teaspoon ground black pepper
Salmon Burgers
- [450 grams] 1 pound fresh salmon, skin and bones removed
- [4 grams] 2 teaspoons fresh ginger root, peeled and grated
- [8 grams] 2 cloves garlic, minced
- [15 grams] 1 tablespoon (15 milliliters) reduced-sodium soy sauce
- [10 grams] ½ tablespoon (7 milliliters) Sriracha Sauce
- [10 grams] 2 tablespoons green onion, chopped
- [<1 gram] ¼ teaspoon ground black pepper
- [60 grams] 1 large egg
- [30 grams] ½ cup panko bread crumbs
- [15 grams] 1 tablespoon (15 milliliters) canola oil
Sriracha Mayo
- [20 grams] 1½ tablespoons mayonnaise
- [10 grams] ½ tablespoon (7 milliliters) Sriracha sauce
- [55 grams] 4 whole-grain hamburger buns
Directions
- To make slaw, thinly slice cabbage and place in a large bowl. In a separate small bowl, stir together apple cider vinegar, canola oil, sugar, sesame oil and black pepper. Pour vinegar mixture over cabbage and stir well with a wooden spoon. Cover bowl with plastic wrap and store in the refrigerator until ready to serve.
- To make salmon burgers, place salmon, ginger, garlic, soy sauce, Sriracha sauce, green onion and black pepper into the bowl of a food processor. Pulse 10 to 12 times, until salmon is well chopped and begins to form a dough.
- Transfer salmon mixture to a large bowl and stir in egg and panko bread crumbs. Line a plate with parchment paper. Using your hands, make 4 salmon patties and place each on the parchment-lined plate.
- In a 12-inch cast iron skillet, heat canola oil for 1 minute over medium heat. Arrange the 4 patties on the skillet so they are not touching.
- Cook over medium heat for approximately 5 minutes; flip and cook an additional 4 to 5 minutes on the other side. Use a cooking thermometer to ensure the internal temperature of each patty is at least 145°F (63°C), and transfer to a clean plate.
- To make Sriracha mayo, stir mayonnaise and Sriracha sauce together in a small bowl.
- To assemble the burgers, place a salmon patty on the bottom half of each bun. Top each patty with ½ tablespoon Sriracha mayo and ⅓ cup slaw. Top with the other half of the hamburger bun. Serves 4.
Cooking Note
- There will be a little slaw left over after assembling burgers.
Nutrition Information
Serving size: 1 burger (1 bun, 4-ounce salmon patty, ⅓ cup slaw and ½ tablespoon mayo)
CALORIES 546; TOTAL FAT 27g; SAT. FAT 3g; CHOL. 123mg; SODIUM 597mg; CARB. 43g; FIBER 7g; SUGARS 7g; PROTEIN 34g; POTASSIUM N/A; PHOSPHORUS N/A
Note: Nutrition information for potassium and phosphorus in Sriracha sauce, panko bread crumbs and whole-grain hamburger buns not available.