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bahn mi salmon burger

Banh Mi Salmon Burger

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 10 minutes
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Servings

4 Servings

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
  • Summer 2013 Magazine