I really can’t figure out how to explain to you in words how much I’m in lust with this burger.
You don’t have to like sushi to enjoy this. It’s all the taste of a california roll, but the heartiness of a burger.
I’m not going to lie – I didn’t have very high hopes for it. Yes, I was excited to make it, but the more the process went along the more I started having doubts. I was concerned that the cucumber and sprouts would kinda drown the flavors I was hoping for.
I’m such a self-doubter.
This is thebomb.com.
Hands down, one of the best things I’ve made in a while. The taste combination is off the charts fantastic.
I could drink the wasabi mayo.
Here’s the printable-
- 4 salmon fillets (about 2 pounds), skin removed
- 2 eggs
- 3/4 cup bread crumbs
- 4 tsp sesame oil, divided
- 3 tbsp soy sauce
- 1 tsp ginger powder
- 1/2 avocado, peeled and pitted
- 1/2 cup mayo
- Wasabi paste, to taste
- Hamburger buns
- Alfalfa sprouts
- Cucumber slices
- Dice salmon and run through a food processor just until almost ground, but not completely. You don't want to over process it.
- Combine the salmon, eggs, bread crumbs, 2 tsp sesame oil, soy sauce and ginger with your hands. Form into four patties, cover and refrigerate for 30 minutes.
- Add the avocado, mayo and about 1 tsp of wasabi paste in a food processor. Pulse until smooth, continuing to add wasabi until you're happy with it. Cover and refrigerate.
- Add the remaining 2 tsp sesame oil to a large frying pan over medium heat.
- When the oil begins to get hot (not smoking!) add the burgers and cook about 3-4 minutes on each side, until done.
- Add to buns, top with sprouts, cucumber slices and avocado mayo.