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furikake salmon burgers

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Salmon

Furikake Salmon Burgers

Whether you don’t eat red meat or are simply looking to mix up your burger game, these juicy, flavor-packed salmon burgers are a great alternative to the typical beef variety.

Ingredients

  • 1/2 shallot, sliced (about 2 ounces)
  • 1 (24-ounce) boneless, skinless salmon fillet, diced
  • 1 cup panko breadcrumbs
  • 4 tablespoons furikake (roasted sesame seed and seaweed)
  • 2 tablespoons mirin
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Salted butter, melted (for brushing the buns and burgers))
  • 4 Arnold®, Brownberry®, or Oroweat® Sesame Seeded Sandwich Buns
  • 1 bunch green leaf lettuce
  • 2 medium red tomatoes, sliced
  • Grilled scallion pesto, for serving (see below)
  • For the grilled scallion pesto:
  • 5 tablespoons olive oil, divided
  • 1 whole bulb garlic
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 bunches fresh scallions (about 9 ounces)
  • 1/2 teaspoon apple cider vinegar
  • 1/4 cup Parmesan cheese
  • 1 tablespoon pine nuts, toasted

Directions

  • Preheat the oven to 425°F.
  • Start the pesto: Cut the tops off the whole garlic bulb and place on top of a sheet of aluminum foil. Drizzle the top of the garlic with 1 tablespoon olive oil, 1/4 teaspoon salt, and ⅛ teaspoon black pepper. Wrap the garlic in the foil and roast in the oven for about 40 minutes, or until soft and golden-brown. Once the garlic has cooled down, squeeze the garlic out by pressing on the bottom of the garlic bulb. Set aside.
  • Meanwhile, prepare the salmon patties: In a food processor, pulse the shallots until minced (there should be no big slices). Add in the salmon and lightly pulse until chunky; make sure not to over-pulse the mixture so that it becomes a paste. Place the salmon mixture in a medium bowl and mix in the breadcrumbs, furikake seasoning, mirin, salt, and pepper. Form into 4 (6-ounce) patties about 4 inches in diameter and about ¾-inch thick. Place in the fridge until you’re ready to grill them up.
  • Preheat a grill or grill pan over high heat.
  • Prepare the pesto: Drizzle 2 tablespoons of olive oil on the scallions and season with ¼ teaspoon salt and ⅛ teaspoon black pepper. Grill the scallions on high heat for 5 minutes, flipping halfway through. The scallions should be lightly charred and aromatic. Set aside to cool for about 5 minutes.
  • Once the scallions are cooled, slice them into 2-inch pieces and place in the food processor along with the roasted garlic, apple cider vinegar, Parmesan cheese, pine nuts, 2 tablespoons olive oil, ¾ teaspoon salt, and ¼ teaspoon black pepper. Blend until smooth, about 3 minutes; it should look like a thick paste and small chunks of scallion should be visible.
  • Lightly brush both sides of the buns and patties with the melted butter. Grill the buns for 2 minutes, until golden-brown. Meanwhile, grill the salmon burgers for 5 minutes or until cooked through, flipping halfway through.
  • Assemble the salmon burgers: Place the lettuce on the bottom bun, then top with the salmon patty and sliced tomatoes. Spread some of the grilled scallion pesto on the top bun and place on top of the tomatoes. Serve warm, and enjoy.

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