Recipe

Wasabi Salmon Burgers Recipe

	Nikchick / All my dishes 2 years, 6 months ago The wasabi in these burgers isn't very intense at all, just a nice accent. Definitely feel free to bump up the amount of wasabi you use if you like more of a bite. Prep:15m Cook:6m Servings:4	Nikchick
	salmon wasabi burger easy

Does this look good? Yeah! / Nope

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Ingredients

1/2 cup soft tofu (about 4 ounces)

1 (7-ounce) can red sockeye salmon, drained, skin and bones discarded

1 (6-ounce) can skinless, boneless pink salmon in water, drained

1/4 cup chopped fresh chives

2 teaspoons Dijon mustard

1/2 teaspoon wasabi paste

1/8 teaspoon freshly ground black pepper

1 large egg white

1/2 cup panko (Japanese breadcrumbs)

1 teaspoon canola oil

4 curly leaf lettuce leaves

4 hamburger buns with sesame seeds

4 (1/4-inch-thick) slices tomato

4 (1/4-inch-thick) slices sweet or red onion

1/2 cup prepared pesto

Directions

Place tofu on a plate covered in several layers of heavy-duty paper towels. Cover with additional paper towels and cover with another plate. Weigh down the plate with a can; let stand 5 minutes.

Place tofu in a large bowl. Add salmon to bowl; mash with a fork to crumble. Add chives, mustard, wasabi paste, pepper and egg white; mix well. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place panko in a shallow dish; dredge patties in panko.

Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until golden brown. Place 1 lettuce leaf on each of the bottom halves of buns; top each serving with 1 tomato slice, 1 patty, and 1 onion slice. Spread 2 tablespoons pesto over each serving; top with top halves of buns.

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