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Salmon Burgers with Hoisin Barbeque Sauce

February 13 2012 - 10:59 AM

Salmon_burgersHomemade burgers are a great way to make a little food go a long way. Even the most expensive ingredients can be stretched in a burger. Case in point is the salmon burger. I'm not talking about canned salmon. I mean fresh, Atlantic salmon. A pound of salmon is usually a serving for two people, but in this burger recipe it feeds four. 

Even if you don't make these burgers, this barbeque hoisin sauce is one to add to your recipe book. It's sweet, strongly flavorful and just amazingly good. It really thickens upon standing, but you can still use the leftovers for a stir fry or as a dip for some Asian-inspired meatballs. 

Salmon Burgers with Hoisin Barbeque Sauce
Adapted from  The Curvy Carrot

1 pound fresh salmon
1 bunch scallions (about 4)
2 tsp minced garlic
Salt and pepper

Hoisin Barbeque Sauce

2 tbsp canola oil
1 shallot
1 tsp minced garlic
1/2 cup hoisin sauce
2 tbsp ketchup
2 tbsp honey
1 tbsp soy sauce
1 tbsp rice wine vinegar

  1. Remove skin from the salmon and cut into large chunks. Grind in a food processor just until the mixture is smooth
  2. Dice green onion. Mix together salmon, onion, garlic and a bit of salt and pepper. 
  3. Form the mixture into 4 evenly sized patties. Cover and refrigerate for 30 minutes. 
  4. Meanwhile, start on the sauce. Heat oil in a sauce pan. 
  5. Finely dice the shallot, and lightly brown it in the oil. 
  6. Add the garlic, hoisin, soy sauce, ketchup and vinegar. Heat on medium until the mixture has thickened, about 10 minutes. 
  7. Once your  burgers have refrigerated, lightly spray your pan or griddle and turn on medium to high heat. Cook the burgers on each side until browned.

Top with hoisin barbeque sauce and serve on a bun or with some deliicous sides. I paired mine with sweet potato fries and an apple ginger slaw. 

–Marly Schuman