These Hawaiian salmon burgers are full of bold flavors of ginger, garlic and ponzu and topped with a bright and fresh pineapple salsa.
Hawaiian Salmon Burgers
- 7 Hawaiian sweet rolls
- 2 cans 6 ounce high quality salmon (I used 1 can smoked and 1 regular)
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- ¼ cup minced green onion
- 1 tablespoon soy sauce
- 1 teaspoon Ponzu
- Dash of cayenne pepper
- 1 tablespoon canola oil
- 2 cups fresh pineapple chunks
- 1 jalapeno roughly cut
- 1 handful cilantro
- ½ small red onion rough chop
- Zest and juice of ½ lime
- ½ teaspoon Kosher salt or more to taste
- For the burgers, In a food processor pulse one roll 6 to 8 times to create breadcrumbs. In another medium bowl, mix ginger, garlic, onion, soy sauce and Ponzu.
- Stir in salmon and breadcrumbs, add cayenne pepper to your spice tolerance.
- On a square of plastic wrap, place a scant one third of salmon mixture in the center.
- Gather all the edges together and gently squeeze at the gather to compress ingredients (this will help your patties stay together).
- Unwrap the salmon, which will be in the shape of a ball, fold the plastic wrap over the salmon ball and gently press down to form a patty about ¼ “ thick. Wrap the burger up with the wrap and place in the refrigerator. Repeat with the remaining salmon. Refrigerate for 30 minutes. (Steamy Kitchen has a great video clip demonstrating this technique).
- Meanwhile, prepare the salsa. Place all ingredients in a food processor and pulse until it’s finely chopped but not pureed. Refrigerate until ready to use.
- To cook burgers, heat oil over medium heat in a large non-stick pan. Add burgers and cook 3 to 4 minutes or until crispy and brown on the outside, turn and cook an additional 3 to 4 or until crispy and brown on the outside.
- Serve on a split Hawaiian Sweet roll topped with pineapple salsa.