Salmon Burgers

We were looking for another way to use our salmon from Alaska and we found this recipe.  It is from the book "Weber's time to grill".  It took awhile to make, but it was delicious.  The recipe below makes 4 burgers.

Image by Jason Hedlund

Ingredients:

Veggie Marinade:

1/2 cup rice vinegar

1 Tbsp granulated sugar

1/2 tsp kosher salt (I used normal salt)

1/4 cucumber, cut into paper thin slices

1/4 medium red onion, cut into thin slices

1/2 red bell pepper, cut into small pieces

Sauce:

1/2 cup non-fat Greek yogurt

2 tsp peeled, grated fresh ginger (I used pickled ginger)

1 tsp Sriracha sauce

Salmon:

1 salmon fillet (1 lbs)

1/4 cup thinly sliced scallions

1/4 cup finely chopped fresh cilantro leaves

1/2 Tbsp peeled, grated fresh ginger (I used pickled ginger)

1 Tbsp fresh lime juice

1 Tbsp low-sodium soy sauce

1/2 Tbsp toasted sesame oil

1/2 tsp Sriracha sauce

1/2 large egg

1/4 cup panko bread crumbs

4 whole wheat burger buns

Directions:

1.  In a medium bowl stir the vinegar, sugar and salt.  Add the cut up cucumber, red onion, and bell pepper to the mixture and let marinade for 1 hour, stirring occasionally.

2.  In a small bowl combine the sauce ingredients.  Cover and refrigerate.

3.  In a food processor pulse the salmon pieces until coarsely chopped.  Add the green onions, cilantro, ginger, lime juice, soy sauce, sesame oil, Sriracha, and egg.  Pulse a few times until just blended.  Transfer the mixture to a large bowl and gently stir in the bread crumbs.  Shape into 4 patties that are 1/2 inch thick and refrigerate for 30 minutes before grilling.

4.  Brush the cooking grates clean.  Lay a single layer of aluminum foil and spray with olive oil.  Grill over direct medium heat, with the lib closed as much as possible, until you can lift the patties easily from the foil.  Grill 6-8 minutes, turning once after 4 minutes.  During the last minute of grilling time, grill the buns cut side down, until lightly toasted.

5.  Slather sauce on bottom bun, place salmon patty on top and add the marinaded veggies.  Enjoy!

Jason and Beth's Rating: 8/10

Nutrition:

418 calories

14g fat (1g saturated)

70mg cholesterol

830mg sodium

50g carbohydrates

2g fiber

9g sugar

30g protein