Honey Hoisin Glazed Salmon Burgers with Asian Slaw

Описание: Honey Hoisin Glazed Salmon Burgers with Asian Slaw

The burgers are AMAZING! Packed full of flavour and super easy to make, you can also batch make the burgers and freezer then to use at a later date.

Serves 2

Burger
2 brioche buns
2 salmons fillets, around 250g
20g ginger, roughly chopped
2 cloves garlic
1 spring onion
1/2 red chilli, seeds removed
1 tbsp soy sauce
2 tsp fish sauce
2 tsp sesame oil
1/2 lime, juice and zest

Glaze
1 tbsp hoisin sauce
1 tbsp honey
1 tbsp soy
1/2 lime

Slaw
100g red cabbage
100g white cabbage
1 large carrots
10g mint, diced
1/2 lime
1 tbsp sesame seeds
1 tbsp sesame oil

Sriracha yog
1.5 tbsp Greek yoghurt
2 tsp sriracha
2 tsp honey
1/4 lime
juice only

Optional: handful of coriander

Remove the skin from the salmon and discard. Add everything for the burger to a blender and blitz.

Divide the mixture into two, form into two patties with your hands, lay on plate and put into fridge to allow them to firm up.

Mix everything for glaze in a bowl and set aside.

Shred both cabbages and julienne the carrot. You can also grate the carrots if you don’t have a julienne peeler. Add the diced mint, lime juice, sesame seeds, sesame oil and mix.

Take a pan on a medium high heat, add a drizzle of oil. Add each patty and cook for a couple minutes each side until starting to turn golden. Then add the glaze, it will sizzle and start to immediately thicken, flip the burgers to allow both sides to cook a couple minutes in the sticky sauce.

I personally like my burgers slight under, you obviously can eat raw salmon so don’t worry about undercooking your burger, but you do want to make sure your pan is hot enough so get a beautiful char on it,

Toast your burger buns, add a spoon of the sriracha yoghurt, salmon patty, slaw and option to add some coriander here - I personally LOVE it.

This also works really well without the bun, there’s enough slaw here to just have slaw and burger. You can also use lettuce leaves instead of a burger bun too.

Enjoy.