- 1 lb Salmon, flaked
- 1 teaspoon grated fresh ginger
- 1 teaspoon finely minced garlic
- 1 tablespoon soy sauce
- 2 tablespoons Hoisin
- 1 teaspoon Sesame Oil
- 1 cup Panko breadcrumbs
- 1/4 cup Red Onion, minced
- 1 Egg, beaten
- Additional 2 tablespoons Hoisin sauce to brush on burger
- 4 Burger buns, lettuce, tomato slices, mayonnaise
In a small bowl, combine ginger, garlic, soy, hoisin, sesame oil, and egg.
In a large bowl, combine the salmon, red onion and 1/4c of the Panko. (Set aside the remaining Panko in a shallow bowl.)
Add the liquid ingredients to the salmon mixture. Shape the salmon into 4 burger patties. Carefully dredge each burger in the remaining Panko.
Cover and refrigerate burgers for at least 1 hour up to 4 hours.
Preheat oven to 375 degrees. Heat oil in a non-stick fry pan over medium heat. Fry burgers 2 minutes on first side, Turn. Fry second side 1 minute. Brush a small amount of Hoisin on the tops of the burgers.
Bake in oven for 3 minutes, or until cooked through. If you like your salmon medium rare, only bake for 2 minutes. Serve with buns, lettuce, tomato slices.