Fresh Salmon Burgers With Hoisin and Ginger (Low Fat)

Although you can make these in a frypan, they are definitely better grilled, I make these on both my indoor grill as well as outdoor grill, make certain to oil the grill well before cooking them. Serve these on toasted buns with mayo and lettuce and sprinkle extra hoisin sauce over them. You should get about 6-8 patties with 2 pounds of fresh salmon. You can double the amounts. Plan ahead the salmon burgers have to chill for a minimum of 3-4 hours before cooking.

• Ready In: 3 hrs 6 mins
• Yields: 7 salmon burgers

Ingredients

• 2  lbs salmon fillets, boneless and skinless
• 3 -4  tablespoons hoisin sauce
• 1⁄4 cup  reduced-fat mayonnaise
• 3  tablespoons  finely chopped fresh parsley
• 1⁄3 cup  chopped green onion
• 3 -4  tablespoons  minced fresh ginger
• 2 -3  fresh minced garlic cloves
• 1 1⁄2 teaspoons salt
•  black pepper

Directions

1. Place the salmon, hoisin and mayo in a food processor; using on/off turns blend until coarsely ground (don't over process!).
2. Transfer to a bowl and add in all remaining ingredients; mix to combine.
3. Shape into 6-8 patties.
4. Place on a tray, cover and refrigerate for 3-4 hours.
5. In a frypan or grill, cook the patties for about 3-4 minutes on each side, or until cooked.
6. Delicious!