Day 94: Lemongrass Salmon Burgers
It’s only been pretty recently that I’ve started liking burgers again. I ate them a lot growing up, but then I went through my “I won’t eat anything with fat” phase in high school and college, and hamburgers sort of went off my radar. Now I love a good burger every once in awhile (with blue cheese, and preferably from Spotted Pig), but what I’ve come to realize is that I actually prefer non-beef burgers.
It’s not that I don’t like the taste of hamburgers, it’s just that I don’t like the way I feel afterwards. So I’ve had fun creating new – and lighter – flavor combos, like chicken with zucchini, mint, and feta, or these cute little spiced lamb sliders with tzatkiki sauce, and my new favorite: lemongrass salmon burgers with avocado wasabi mayo. I love the clean, Asian flavors in these burgers, served with the creamy-spicy sauce. And best of all, I love that I don’t feel heavy or bloated after eating it. This would be delicious with an aromatic Quincy white wine from the Loire Valley, or a dry rose from Provence. Hope this gets you excited for summer…it’s just around the corner!
LEMONGRASS SALMON BURGERS WITH AVOCADO WASABI SAUCE
1 1/4 pound skinless salmon, diced
2 medium garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon lemon zest
1 stalk lemongrass, thinly sliced
3 green onions, thinly sliced
1 egg white
1/2 cup Panko crumbs
Salt and pepper, to taste
1 tablespoon vegetable oil
1 ripe avocado
Juice of 1/2 lime (about 1 tablespoon)
1 teaspoon wasabi paste (or powder)
1 small jalapeno, finely chopped
Dash of soy sauce
Salt and pepper, to taste
4 brioche buns, lightly toasted
Thinly sliced cucumbers
Arugula leaves (optional)
Thinly sliced red onions (optional)
For the salmon burgers, place the salmon, garlic, ginger, soy sauce, lemon zest, lemongrass, and green onions in a food processor and pulse until just combined. Add the egg white, Panko crumbs, and salt and pepper and pulse until combined. (If you don’t have a food processor, finely chop the salmon and then combine all ingredients in a large bowl until combined.)
Form the salmon mixture into four patties and refrigerate, covered in plastic wrap, for 15 minutes.
For the avocado wasabi sauce, thoroughly clean out the food processor and add the avocado, lime juice, wasabi paste, jalapeno, and a dash of soy sauce. Process until smooth. (Add more soy or lime if desired.) Season with salt and pepper to taste. Chill until ready to use.
Heat a grill pan over medium-high heat, and brush with the vegetable oil. Grill the salmon burgers until medium, about 4 minutes per side.
Serve on brioche buns with a dollop of avocado wasabi sauce and thinly sliced cucumber – and if you want some arugula and red onion.