MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chili-Glazed Salmon Burgers
Categories: Seafood, Vegetables, Chilies, Breads
Yield: 6 Servings
2 lb Salmon filets; skinned
1 lg Egg; lightly beaten
1/4 c Thin sliced green onions
1/2 ts (ea) salt & ground black
- pepper
2/3 c Mayonnaise
2 tb Asian Sriracha sauce
1 tb Oil
1 tb Rice vinegar
1 tb Soy sauce
1 ts Sugar
1 ts Toasted sesame oil
4 c Shredded coleslaw mix
1/4 c Snipped fresh cilantro
- oil
Asian sweet chile sauce
6 Sesame seed hamburger buns;
- split, toasted
1 c Thin sliced seedless
- cucumber
Thaw salmon, if frozen. Rinse salmon; pat dry with paper
towels. Cut into 1-inch pieces. Place salmon, half at a
time, in a food processor. Cover and process until finely
chopped. In a large bowl combine egg, green onions, salt,
and black pepper. Add chopped salmon; mix gently until
combined. Using damp hands, shape mixture into six
1/2-inch-thick patties. Cover and chill for at least 30
minutes.
Meanwhile, in a small bowl combine mayonnaise and 2 to 3
tablespoons Asian chili sauce. Cover and chill until
needed.
For slaw, in a large bowl whisk together 1 tablespoon
vegetable oil, vinegar, soy sauce, sugar, and sesame oil.
Add shredded cabbage and cilantro; toss to coat.
Lightly brush both sides of salmon patties with additional
vegetable oil.
For a charcoal or gas grill, place patties on the rack of
a covered grill directly over medium heat. Grill for 6 to
8 minutes, turning and brushing once with sweet chile
sauce halfway through grilling.
To serve, spread cut sides of buns with mayonnaise
mixture. Fill with salmon burgers, slaw, and cucumber
slices.
Better Homes & Gardens | May 2014
MM Format by Dave Drum - 06 May 2014
Uncle Dirty Dave's Archives
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... "Consistency is the last refuge of the unimaginative" -- Oscar Wilde
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