Banh Mi Salmon Burger

Banh mi sandwiches are a byproduct of French colonialism in Indochina, combining French and Vietnamese ingredients and flavors. Banh mi sandwiches are my favorite sandwich and I cannot get enough of the lip-smacking sweet-sour and savory deliciousness. This is my latest Banh mi variation. I like to use a combination of fresh Wild salmon and smoked salmon (not lox) for my salmon burgers. The briny fresh salmon alone would be “blown away” by the hot smoky grill or even a hot grill pan, but in combination with a smoked salmon, the fresh flavor shines through the smoke and is a brightly flavored alternative to a beef burger. I use an aioli to bind my ingredients. The fat, in this case the egg yolks and oil, keep the patty intact and add moisture to the mix. I do not use starchy binders like breadcrumbs or flour as the delicate salmon texture would be lost to the gummy starch. I added lime and ginger to my aioli for my rendition of the classic Vietnamese/French sandwich. I like the bright and “sunshiny” flavors.

Banh Mi Salmon Burger

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

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Servings

4 Servings

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Ingredients

• 4 ounces WILD smoked salmon not lox, cut into chunks and chilled
• 20 ounces boneless skinless WILD salmon fillets, cut into cubes and chilled
• 2 scallions cut into 2-inch segments
• 1 1- inch piece of fresh ginger peeled and grated
• 2 teaspoons kosher salt
• 1 teaspoon freshly cracked pepper
• Lemon Ginger Aioli
• Roasted Shiitake Mushrooms

Instructions

• Place the salmon in the work bowl of a food processor with the scallions and ginger. Pulse until the mixture is rough chopped and no large pieces remain.
• Place the salmon mix and about 3⁄4 cup of Lemon Ginger Aioli in a mixing bowl. Lightly mix together until the salmon holds together and the mix does not look dry. You may need to add a bit more aioli.
• Lightly form the patties and chill before cooking.
• Preheat a grill or grill pan to medium-high. Brush the heated grill several times with toasted sesame oil.
• Place the salmon burgers on the preheated grill and DO NOT TOUCH or they will fall apart. After 3-5 minutes, gently turn the burger over and grill on the other side for 3 minutes. Transfer to a baking sheet and grill the bun.
• Assemble the burger by schmearing the bun with aioli, top with roasted shiitake mushrooms, and pickled carrots and daikon and fresh cilantro sprigs. Eat!
• Recipe published in JOY of KOSHER with Jamie Geller Magazine Summer 2013 SUBSCRIBE NOW
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