Salmon Burgers with Mango-Thai Salsa
These Asian-inspired salmon burgers won’t leave you missing the beef or the bun. Keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night.
Ingredients
- 1 pound skinless salmon
- 1 large egg
- ½ cup panko bread crumbs
- 2 garlic cloves minced
- 1 tablespoon low-sodium soy sauce or tamari
- ⅓ cup basil
- Zest of 1 lime
- Juice of ½ lime
- 2 teaspoons fish sauce
- 1 teaspoon sesame oil
- 1 teaspoon coconut sugar (or regular sugar)
- 1½ cups halved cherry tomatoes
- 1 cup cubed mango
- 2 green onions sliced
- 1 bird's eye chili pepper minced
- ⅓ cup chopped cilantro
- 1 tablespoon peanut oil or grapeseed oil
Instructions
- In food processor container, place salmon, egg, bread crumbs, garlic, soy sauce, basil, and lime zest, and pulse several times until you have a chunky mixture. Form into 4 patties.
- In large bowl, whisk together lime juice, fish sauce, sesame oil, and sugar. Stir in tomatoes, mango, green onions, chili pepper, and cilantro.
- In large skillet over medium-high, heat oil. Place salmon burgers in skillet and cook for 3 minutes on each side, or until crispy on the outside but just barely cooked through in middle, to an internal temperature of 145 F (63 C). Alternatively, you can prepare the burgers on an outdoor grill over medium heat, making sure grill grates are well greased.
- Serve salmon burgers topped with salsa.
- Enjoy!