Burgers, however, get a bum rap these days. Greasy, juicy ground beef isn’t seen as the healthiest option. Fortunately other ways exist to help scratch the burger itch.
I loved this recipe for Asian Salmon Burgers that I found in Prevention magazine’s June issue.
Skinless salmon fillet along with bread crumbs, green onions, and several other ingredients are processed in a food processor until the mixture is coarsely chopped. Grilling in a large nonstick frying pan (coated with cooking spray) for about 10 minutes, 5 on each side, is a better alternative to using a countertop grill because it keeps the meat mixture from falling apart. A tip that appears in Prevention recommends holding off flipping a burger until it’s thoroughly ready; flipping too soon is what causes a burger to crumble.
We just loved these very different, healthy burgers with an Asian twist.
Asian Salmon Burgers
1 pound skinless salmon fillet, cut into chunks
1/4 cup fresh whole wheat bread crumbs
1 large egg white
2 large cloves garlic, chopped
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon dark sesame oil
2 green onions, chopped
4 tablespoons pickled ginger
2 tablespoons toasted sesame seeds
1/4 cup baby spinach
4 whole-wheat buns, toasted
Put salmon, bread crumbs, egg, garlic, soy sauce, oil, green onions, and 2 tablespoons of the ginger in food processor. Pulse until coarsely chopped. Form into 4 equal patties. Sprinkle tops with sesame seeds. Heat large nonstick frying pan coated with cooking spray over medium heat. Put patties sesame-seed-side down in pan. Cook 5 minutes. Flip and cook until done, 5 minutes longer. Serve burgers on buns and top with spinach and remaining 2 tablespoons pickled ginger. Makes 4 servings.