Total Time
42mins
Prep 30 mins
Cook 12 mins

Rachael Ray

Ingredients Nutrition

Directions

  1. Cube salmon in to bite-size pieces and place in a food processor; pulse to coarse-grind the salmon; it should take on the consistency of ground beef or ground turkey.
  2. Transfer salmon to a bowl; add in garlic, ¾ of the ginger, tamari, scallions, red bell peppers, sesame oil, steak seasoning, and black pepper; mix to combine.
  3. Form 4 large patties, 1 ½ inches thick; drizzle patties on both sides with oil.
  4. Preheat a nonstick skillet over med-high heat; add the patties and cook for 5-6 minutes on each side for well done.
  5. While burgers are cooking, combine the mayo, wasabi paste, lime juice, and remaining ginger; set aside.
  6. To assemble: spread the ginger-wasabi mayo on the buns; top with a salmon patty and red leaf lettuce; set the bun tops in place.

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