Saturday, August 25, 2012

1 Recipe #323: Teriyaki Salmon Burgers

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This is my favorite way to make salmon burgers! Quick and tasty, and completely unfussy. From start to finish, you can have dinner on the table in under 15 minutes! And yes, in case you haven't already guessed, this is yet another high-protein selection that'll be featured in the upcoming fitness and nutritional lifestyle book, 7 Weeks to 10 Pounds of Muscle. :) Salmon is a fantastic source of lean protein, at 23 g. protein per cup! So, if you're trying to pack on some lean, solid muscle, start in the kitchen, and help yourself to a salmon teriyaki burger. :)


Teriyaki Salmon Burgers

Salmon Patty Ingredients:
1 7.5 oz. can wild Alaskan salmon packed in water, drained and flaked
1/2 c. unflavored bread crumbs
1 large egg
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. sesame oil
1/4 tsp. ground mustard
1 tsp. ground ginger
1 Tbsp. white (or brown) sesame seeds
1 Tbsp. freshly squeezed lemon juice
2 tsp. teriyaki sauce (or if unavailable, soy sauce will work)
1/8 tsp. ground black pepper (or, for more heat, substitute 1/8 tsp. red chili pepper flakes)

Ingredients for Burger Assembly:
2 whole wheat burger buns
lettuce
2 large tomato slices
2 red onion ring slices (grilled or raw)
tartar sauce (or other preferred sauce)

Directions: Add all salmon patty ingredients to a medium-sized bowl, mash salmon, and then mix together until thoroughly combined. Make into two 1/2" thick patties, place onto a plate, and then refrigerate in a covered container for at least a half hour to let flavors meld. Open the grill and lightly spray the grill grate with (olive) oil to prevent patties from sticking. Then turn on grill and set to medium-high heat. Place patties onto grill, and cook for 3-5 minutes per side over medium-high heat, or until desired level of doneness has been reached. Remove from grill, place onto buns. Add desired toppings and sauce, and serve.

Yield: 2 burgers.

1 comment:

Yum Yucky said...

I've been wanting to try/make salmon burgers for a while. The recipe looks great. I can DOOO this!

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