- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Servings: 4
- Yield: 4 burgers
- 4 5-ounce wild Alaska salmon fillets, cooked and flaked
- 4 burger buns
- 2 tablespoon chopped cilantro, divided
- 1 1/4 teaspoons chopped lemongrass, divided
- 2 1/2 teaspoons grated ginger, divided
- 4 teaspoons soy sauce
- 8 teaspoons mayonnaise
- 1/2 carrot
- 8 slices cucumber
- 2 green onions
- 1 cup lettuce of your choice
- 12 cherry tomatoes
- 4 tablespoons sunflower oil
- Salt and pepper
Step 1 Prepare burgers and toppings
Put salmon, 1 tablespoon cilantro, 1 teaspoon chopped lemongrass, 2 teaspoons grated ginger and 2 tablespoon soy sauce in a bowl, salt, pepper and mix. Refrigerate for one hour.
Cut carrot and cucumber slices into sticks. Cut tomatoes into quarters. Finely chop green onions.
Mix mayonnaise with ¼ teaspoon chopped lemongrass, ½ teaspoon grated ginger and 2 teaspoons soy sauce.
Step 2 Make burgers
Preheat skillet to high heat. Add sunflower oil.
Divide salmon mixture into four parts.
Form 4 salmon patties with hands.
Fry patties in oil until golden brown, flip halfway through.
Step 3 Assemble burgers
Spread half of each bun with mayonnaise and top with salmon burger. Place lettuce, onion, carrot, cucumber and cherry tomato quarters on top.