Asian Salmon Burgers With Provolone, Green Onion and Soy Sauce M

“Packed with ginger, garlic and green onions and topped with Sargento Deli Style Sliced Provolone Cheese, these salmon burgers are light and juicy and look gorgeous on a toasted bun. Pair with juicy summer fruits like mango and pineapple for a fresh and healthy meal, and don't forget the cheese. "Cheese is the grill accessory that never goes out of style," says Diane Morgan, author of Dressed to Grill, Savvy Recipes for Girls Who Play with Fire and Salmon. "You can add it to almost anything to enhance the taste of your meal. Natural cheeses, in particular, give the best flavor."”

Ingredients Nutrition


  1. For salmon burgers, in a food processor fitted with the metal blade, pulse the salmon until coarsely ground, scraping down the sides of the work bowl once or twice. (Be careful; it's easy to go from chopped to a mashed paste in seconds!) Transfer the salmon to a medium bowl. Add the ginger, garlic, green onions, cilantro, salt, lemon juice and soy sauce. Using a rubber spatula, mix to combine. Mix in the cracker meal; add the eggs. Stir to combine.
  2. Dividing the salmon mixture evenly, form into 4 1-inch-thick patties. Refrigerate for at least 20 minutes before cooking. (The patties can be prepared up to 8 hours ahead. Transfer to a covered container and refrigerate.).
  3. In a large, heavy skillet, preferably cast-iron, heat the oil over medium-high heat and swirl to coat the pan. (You can also use a grill pan.) Add the salmon patties and cook until golden brown on one side, about 3 minutes. Turn and cook until opaque throughout and golden brown on the other side, about 3 minutes longer. Top each burger with a slice of cheese. Serve the salmon burgers on the toasted buns with the lettuce and Green Onion and Soy Sauce Mayonnaise.
  4. For the Green Onion and Soy Sauce Mayonnaise, in a small bowl mix the mayonnaise, green onion, lemon juice and soy sauce until well blended. Cover and refrigerate for up to 1 day.
  5. Makes about 2/3 cup.
  6. Source: Recipe courtesy of Diane Morgan.

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