Fresh Salmon Burgers With Wasabi Sauce and Pickled Ginger

Time 30 minutes
Yields Serves 4
Fresh Salmon Burgers With Wasabi Sauce and Pickled Ginger

Wasabi sauce


Combine the mayonnaise, wasabi paste and honey in a small bowl. Taste; adjust the wasabi. (This can be made a few days ahead and refrigerated.) Makes a little more than 1/2 cup.



Finely mince together the garlic, onion, pickled ginger, wasabi paste, sesame oil, sugar, oyster sauce, salt and pepper in a mini-processor. Add the egg white. Pulse just until the egg white is mixed in.


Combine the salmon and the garlic mixture and mix them together with a fork until they’re well combined. Divide the mixture into 4 equal portions, then shape each into a patty, about 1/3-inch thick. Wrap each separately in plastic. Chill the patties at least 2 hours.


Just before serving, heat the butter or oil in a large nonstick skillet over medium heat. When hot, cook the patties until they’re lightly browned on each side, about 4 to 5 minutes total. They should be slightly pink in the center.


Meanwhile, lightly spray the cut sides of the buns with the nonstick spray. Place the buns, cut side down, on a hot griddle to toast, about 1 minute.


To serve, spread about 1/2 tablespoon of the Wasabi Sauce on each toasted bun. Place the patties on 4 halves. Top them with some pickled ginger and close the bun. Serve the burgers immediately, passing extra sauce and ginger.

To chop the salmon in a food processor, partially freeze it until almost firm, then cut it into 1-inch squares, and pulse it very briefly in two batches, using great restraint. The leftover sauce is a great spread on sandwiches or dip with crudites. Serve the burgers with coleslaw.

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