Ginger Soy Salmon Smash Burger, Sriracha Light Mayo, Crispy Rice “Bun”
We're continuing to celebrate grilling season with our new FIT smash burgers. Who knew this healthy lean protein would make such a delicious burger patty. Top with pickled cucumbers, spicy mayo, and you've got yourself a satisfying burger!
Ginger Soy Salmon Smash Burger, Sriracha Light Mayo, Crispy Rice “Bun”
Serving Size: 1 burger
Makes: 5 servings
Ingredients
| For the Burger: |
| 1-1/2 tsp. garlic cloves, minced |
| 1 tbsp ginger root, minced |
| 1 lb. salmon filet, skin removed |
| 1 tsp. sesame oil |
| 1/4 cup green onions, chopped |
| 1/4 cup bell pepper, diced |
| 1-1/2 tsp. low sodium soy sauce |
| 1/2 cup panko breadcrumbs |
| 5 oz. avocado, sliced |
| For the Pickled Spicy Cucumbers |
| 1-1/4 tsp. sesame oil |
| 1 tbsp unseasoned rice vinegar |
| 1/8 tsp. crushed red pepper flakes |
| 1-1/4 tsp. sugar |
| 1 lb. cucumbers, scored, thinly sliced |
| Other Ingredients: |
| 5 cups cooked sushi rice, cooled |
| 1/4 cup light mayonnasie |
| 2 tsp. sriracha hot chili sauce |
Instructions
Smash Burgers: In a food processor with the motor running, add garlic and ginger and process until finely chopped. Scrape down sides. Add salmon. Pulse until salmon pieces are about ¼” size, with some smaller and larger pieces. Transfer salmon to a bowl and stir in sesame oil, scallion, bell pepper, soy sauce, and breadcrumbs. Form into 4 oz weight balls. Leave in balls until smashing on the flattop. Lightly coat a large skillet with nonstick cooking spray. Over medium-high heat, place burger balls onto flattop and firmly smash with a spatula until ½” thick. Cook for 3-4 minutes per side, or until cooked through.
Spicy Pickled Cucumbers: Mix sesame oil, rice wine vinegar, red pepper and sugar until sugar is dissolved. Toss sliced cucumbers in mixture and marinate overnight. Drain cucumbers when ready to serve.
Sriracha Mayo: Mix Sriracha and mayonnaise until combined.
To Serve: Portion chilled sushi rice into 2 oz patties (width of salmon burger). Prepare flattop or non-stick pan with pan spray. Sear rice patties until crispy on each side. Crispy rice patties will be used as “buns” for salmon burgers. Top 1 crispy rice patty with: salmon burger, 1 tbsp sriracha mayo, 1 oz avocado, 6 pickle slices. Top with another rice patty and serve.
Nutrition information per serving: 450 calories, 19g fat, 3g saturated fat, 490mg sodium, 47g carbohydrates, 5g sugar, 4g fiber, 20g protein
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At FLIK Hospitality Group we believe in great food, great service, and great people. Our wellness first approach ensures our food supports healthy and delicious choices, specially curated by our team of culinary experts and registered dietitians. At FLIK, we believe in seasonality in sourcing our ingredients and providing a customized approach to the culinary and hospitality needs of each client. Our dedication to providing quality hospitality service is unparalleled in the industry.
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