BURGER:
Heat outdoor grill.
In a food processor, pulse scallions, ginger, sesame oil, salt and pepper until finely minced, scraping down sides of processor bowl once or twice. Add egg white and soy sauce; pulse to blend. Add salmon. Pulse just until very finely chopped but not a paste. Shape into 6 burgers, each about 3/4 inch thick.
Coat burgers with nonstick spray. Grill, turning once, until done as desired ( 6 min. for medium-rare, which is preferred).
Place on lettuce leaves. Top each with wasabi mayonnaise, ginger slices and sprouts; sprinkle with a pinch or two of sesame seeds.
Originally Submitted
10/7/2007
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