Salmon Burgers!
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
Glaze
- 354.88 ml pineapple juice
- 59.14 ml white wine vinegar
- 7.39 ml ginger
- 22.18 ml soy sauce
- 29.57 ml light brown sugar, packed
- 14.79 ml Dijon mustard
- 22.18 ml lime juice
- 2.46 ml white pepper
-
Burgers
- 1 small chipotle pepper
- 453.59 g fresh salmon steaks
- 14.79 ml Dijon mustard
- 7.39 ml honey
- 14.79 ml vegetable oil or 14.79 ml canola oil
- 1 green onion, finely chopped
- salt and pepper
directions
- Combine pineapple juice, vinegar, ginger, soy sauce, and brown sugar in a small saucepan and bring to a boil.
- Reduce heat to low and simmer for about 30 minutes until volume is reduced by half.
- Whisk in 1 T of mustard, then remove from heat and add lime juice and white pepper.
- Allow to cool while you make the patties.
- Puree the chipotle pepper in a blender or food processor until smooth.
- Grind the salmon in a food processor until it's about the consistancy of ground beef.
- Combine salmon, 1 t chipotle puree, 1 T mustard, honey, oil, and green onions in a large bowl, and season with salt and pepper.
- Refrigerate for about 30 minutes until firm, then shape into 4 patties.
- (The cold with help them hold their shape while grilling.) Barbecue for about 3 minutes on each side, brushing often with the glaze.
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RECIPE SUBMITTED BY
Liwl7755
United States
I am a 20 year-old psych student from San Francisco. I have suffered from anorexia nervosa for over 4 years, so almost all my recipes are low fat, or things I've found and posted in order to get the nutrition info! Also included are several recipes given to me by my nutritionist, which are healthy and balanced and designed to be irresistable. I am a vegetarian, so the recipes I have posted involving meat are things I regularly prepare for my meat-eating family members.
Currently I am a sophomore at UC Santa Cruz, studying psychology. I hope to one day become a high school counselor, helping teens with issues I have experienced.