Buzz
Photograph by Greg DuPree; Food Styling by Chelsea Zimmer; Prop Styling by Carla Gonzalez HartWith the sun shining, it's time for potato buns! In this recipe for salmon burgers, potato buns serve a dual purpose: one bun is used to hold the salmon mixture together and prevent the patties from falling apart. It’s a brilliant way to maximize ingredients. The salmon patties are flavored with scallions, garlic, and a dash of wasabi for a subtle kick. This pairs with a refreshing cucumber salad dressed in a mayonnaise-wasabi sauce, topped with avocado and Bibb lettuce to crown the teriyaki-glazed burger and balance the savory richness. On another evening, skip the buns, keep the toppings, and enjoy the salmon burger with rice instead.
To avoid sticking when grilling, it’s essential to oil both the grill and the patties. If the patties still stick, wait another 30 to 60 seconds and check again. A long, thin spatula can also be a useful tool to lift the patties for flipping.
Ingredients List
-
1 1/2 tsp. rice vinegar
-
1/4 cup plus 3 Tbsp. mayonnaise, separated
-
2 tsp. wasabi paste (optional), separated
-
1 1/4 tsp. kosher salt, separated
-
1 cup thinly sliced English cucumber (about 1 cucumber)
-
7 potato buns
-
1/4 cup thinly sliced scallions (from 2 scallions)
-
1 tsp. finely chopped garlic (from about 1 clove)
-
1 1/2 lb. boneless, skinless salmon fillet, cut into 1-inch cubes, divided
-
1 Tbsp. cornstarch
-
Neutral oil (like canola)
-
1/3 cup thick teriyaki glaze (such as Kikkoman)
-
6 leaves Bibb lettuce
-
Thinly sliced avocado, for topping
Cooking Instructions
-
In a medium bowl, whisk together vinegar, 1/4 cup mayonnaise, 1 teaspoon wasabi (if using), and 1/4 teaspoon salt. Add cucumber and toss to coat.
-
Tear 1 bun into pieces and process in a food processor until finely ground. Add scallions, garlic, half of the salmon, the remaining 3 tablespoons mayonnaise, 1 teaspoon wasabi (if using), and 1 teaspoon salt. Pulse until well mixed. Add cornstarch and the rest of the salmon, then pulse until the salmon is chopped into small pieces. Shape into 6 (4-inch) patties and place them on a baking sheet lined with parchment paper.
-
Preheat the grill to medium-high (400°F to 450°F), and lightly oil the grates. Coat the patties with oil on both sides. Grill the patties until an instant-read thermometer reads 145°F at the center, about 1 to 3 minutes per side. Remove from the grill and brush both sides with teriyaki sauce.
-
Place lettuce on the bottom of the remaining 6 buns. Top with the patties. Using a slotted spoon, add cucumbers, then avocado slices. Drizzle with the cucumber dressing. Cover with the top buns.
Make-Ahead Tips: Prepare the pickled cucumbers up to 3 days in advance and store in the refrigerator. You can form the patties and refrigerate them for up to 8 hours before cooking. Grilled patties are best enjoyed the same day but can be stored in an airtight container in the fridge for up to 2 days.
