This may seem a little creepy and ironic to mention in this post, but I got a new betta fish! My husband and I have four fish tanks combined. I lost my last fish, Darth Betta, about a month ago and just got Dracula last week. He's awesome. Here's his photo.
The awesome thing about this meal is that you can make these burgers ahead of time and let them marinate in the fridge for up to eight hours. Sweet! Don't forget that you'll need 30 minutes of marinating time minimum in order to "set" the burgers properly.
Recipe adapted from Better Homes and Gardens, July 2010
Makes: 4 servings
- 1 lb salmon fillet, skinned, rinsed and cut into 1-inch chunks
- 3/4 C Japanese panko crumbs
- 2 green onions, sliced thin
- 2 Tbsp fresh cilantro, snipped
- 2 tsp grated ginger
- 1 clove minced garlic
- 2 eggs, slightly beaten
- 2 Tbsp reduced-sodium soy sauce
- 1 Tbsp fresh-squeezed lemon juice
- 2 Tbsp veggie oil
- 4 hamburger buns or sandwich buns
- green leaf lettuce (optional)
For the Lime Mayonnaise:
- 1/4 C olive-oil mayonnaise
- 2 Tbsp finely chopped red onion
- 3 tsp lime juice
2. Line a baking sheet with parchment paper or foil and plop 2/3 cup portions of salmon mixture onto sheet. You should end up with four. Shape them into 1-inch thick patties. Cover them with plastic wrap and stick them in the fridge for at least 30 minutes or up to 8 hours. Make the lime mayonnaise while the fish is setting and refrigerate until you're ready to serve.
3. Heat veggie oil in a large skillet over medium-high heat. Once oil is hot, add salmon patties and cook 4 to 5 minutes on each side or until fully cooked through (160 degrees F). Toast buns; serve with lime mayonnaise and lettuce leaves.