Salmon Burger with Miso Slaw
As much as I love a classic beef burger, salmon is just as delicious in my honest opinion. Not only does the flavor of salmon lend itself well to the grill, the fattiness means that it stays juicy throughout. In my version, I give the burgers a classic Japanese touch with ginger and scallions. And the crunchy slaw perfectly complements with its miso and sesame dressing. If you are so inclined, send it over the top with a homemade Japanese milk bun, my family’s favorite with any burger.
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Ingredients
Salmon Burgers with Miso Slaw
- 1 lb. Salmon preferably center cut, pin bones and skin removed
- 2 Scallions thinly sliced
- 1 clove Garlic minced
- 1 tsp Ginger finely grated
- Salt and pepper
Cabbage Slaw with Miso Dressing
- 1 Tbsp White miso
- 1 Tbsp Unseasoned rice vinegar
- 1/4 tsp Kosher salt
- 1 tsp Honey
- 1/2 tsp Toasted sesame oil
- 1 tsp Toasted sesame seeds
- 3 cups Finely shredded cabbage
- 1 Scallion thinly sliced
Instructions
Salmon Burgers with Miso Slaw
- Cut the salmon into 1 inch pieces. Place 1 quarter of the salmon in food processor and puree to a paste. Place in a large bowl. Coarsely pulse remaining salmon into small pieces and add to the salmon paste. Add the scallions, garlic, ginger, and a healthy pinch of salt and pepper to the salmon and mix all to combine. Chill while making the slaw.
- Heat grill over medium high heat. Brush grill lightly with vegetable oil. Using a 4 oz scoop, scoop salmon mixture directly onto preheated grill and flatten slightly. You should have about 4-5 burgers. Cook undisturbed until the bottom side of the patty is golden brown, about 3-4 minutes. With a fish spatula, flip the burgers and continue cooking for a few more minutes. You don’t want to overcook the salmon.
Cabbage Slaw with Miso Dressing
- Whisk all but the cabbage and scallions together. If very thick, add a bit of water to thin out.
- Toss cabbage and scallions in a medium bowl with dressing.
