It's official -- burgers are a summer staple meal at my house. I recognize that this isn't the most novel discovery, but I honestly don't remember eating burgers as often last year. Tonight I made Bonnie Stern's sesame salmon burgers topped with cucumber and Thai sweet-chili mayo. To make two large patties: put 1/2 pound of fresh, skinless salmon in your food processor. Pulse. Add 1/4 cup of breadcrumbs or panko, 1 egg white, 1 glug of thick teriyaki or hoison sauce. Pulse. Form into burgers and refridgerate for at least 10 minutes. While grilling the salmon patties, brush with a mixture of sesame seeds, a little toasted sesame oil and teriyaki sauce. Top burgers with slices of cucumber and an Asian-style mayo (mayo + Thai sweet-chili sauce, Sriracha or wasabi). For a side dish, try a green salad dressed with ginger dressing. Enjoy.
So simple sounding! A must-try.
ReplyDeleteThis sounds and looks SO GOOD!
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Looking forward to hearing your reviews!
ReplyDeleteooooh. THis sounds like a nice alternative to the hamburger. Light and healthy ... perfect for summer!
ReplyDeleteyummmm! i love this. sesame seeds add such a suttle crunch ~
ReplyDeleteSprouted Kitchen - you are absolutely right about the sesame seed subtle cruch. Plus, sesame seeds are incredibly healthy!
ReplyDeleteMy mom and I made these on Sunday and they were salmonsational. We had to leave out the eggs and sadly, the mayo as well due to allergies, but they remained delicious. We topped ours with avocado. Now look who's getting fancy!
ReplyDeleteMerrick and Marcy - I think the addition of avocadoss fab! Next time I'll do that! :)
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