These baked salmon burgers are a total game changer. Blended in the food processor with ginger, garlic, and soy sauce, then chilled and baked until golden — they're topped with a creamy hoisin-ponzu sauce, crunchy kimchi pickles, and fresh micro broccoli on a toasted brioche bun.
Ingredients
- 1.5 lbs salmon
- 1 tbsp grated ginger
- 1 tbsp dried onion
- ½ tsp ground mustard
- Handful of cilantro
- 1–2 cloves of garlic
- ½ cup plain panko
- 1 egg
- 1 tbsp soy sauce
- Kimchi pickles
- Micro broccoli
- 1 tbsp mayonnaise
- 2 tbsp plain Greek yogurt
- 1 tbsp hoisin sauce
- 1 tbsp yuzu ponzu
- Brioche buns
Directions
- 1
In a food processor mix salmon, ginger, onion, mustard, cilantro, garlic, panko, egg and soy sauce.
- 2
Chill for at least 30 minutes.
- 3
Preheat oven to 400 degrees.
- 4
In a bowl mix mayonnaise, yogurt, hoisin and ponzu together with a whisk. Refrigerate till ready.
- 5
Take salmon mixture and make into 4 patties.
- 6
Bake for about 20 minutes.
- 7
To prepare take brioche bun, layer sauce on bottom bun, the burger, more sauce, micro broccoli, kimchi pickles and then the top bun.
- 8
Cut in half if desired and serve with favorite side.
Tips & Variations
- ✦Chilling the patties is key — it helps them hold their shape during baking.
- ✦The hoisin-ponzu sauce can be made a day ahead and stored in the fridge.
- ✦Yuzu ponzu can be found at most Asian grocery stores or ordered online.