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Asian-Style Salmon Burger BLTs

Asian-Style Salmon Burger BLTs

by 12 people

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Makes: 4 servings

  • 8 slices  good-quality bacon
  • 1 cup regular or vegan mayo
  • 1/4 cup finely chopped chives
  • 2 tablespoons tamari or teriyaki sauce
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • 2 teaspoons sriracha or 1/2 tsp. wasabi
  • Sea salt and black pepper, or seafood seasoning blend
  • 4 6 ounces skinless salmon fillets, cut into chunks
  • 1 piece  (1 inch) fresh ginger, grated
  • 2 cloves garlic, grated or pasted
  • 2 scallions, chopped
  • A few shiso leaves or a small handful cilantro leaves
  • A handful cracker crumbs or superfine breadcrumbs
  • 1 tablespoon vegetable oil
  • 4 brioche rolls, split
  • Lettuce, tomato and red onion, for topping
  1. Preheat the oven to 375 degrees . Bake the bacon on a broiler pan or rack-lined rimmed baking sheet until crisp, 18 to 20 minutes.
  2. Meanwhile, in a bowl, mix the mayo, chives, tamari, ketchup, relish, sriracha, sea salt and black pepper (or seafood seasoning blend).
  3. Using a food processor, pulse the salmon until finely-chopped; transfer to a bowl. Add 1/4 cup of the special sauce, the ginger, garlic, scallions, shiso and cracker crumbs; season with sea salt and black pepper (or seafood seasoning blend). Form into four 1-inch-thick patties.
  4. In a large skillet or griddle pan, heat the oil. Add the patties and cook, turning once, for 10 minutes for medium-rare.
  5. Place the burgers on the roll bottoms and top with the bacon, lettuce, tomato and onion. Spread the roll tops with the remaining special sauce and place on the burgers.