Treat Dad like a king this Father Day with our amazing Asian Salmon Burgers with Ginger and Spring Onion Aioli. They can be cooked on the BBQ or baked in the oven. You can make the burger patty mix and shape the patties a day ahead so you’re ready to cook them when guests arrive. You can also make the aioli the day before. Serve with buns, lettuce, tomatoes and aioli.
Chef Kate TIP: I suggest making the aioli before you start cooking the burgers, so it has time for the flavours to infuse and combine.
NOTE: Grilling or baking time vary a little depending on the thickness of the burgers. You want to make sure they are cooked through. I often make one extra or for myself that I can cut in half and test or I’ll just cook the burgers little longer to be sure.
- ½ kilo (approx.) fresh salmon (bones and skin removed)
- 1 tsp grated ginger (optional, to taste)
- 1 clove garlic, grated (optional, to taste)
- 2 spring onions, finely chopped
- 2 tbsp finely chopped coriander or parsley
- 1 tsp sea salt
- 2 tbsp tamari or soy sauce
- 1 tbsp lemon juice
- 1 tbsp sesame seeds (optional)
- 1-2 drops ginger oil (to taste)
- ½ cup breadcrumbs, panko or gluten-free option
- 2 egg, beaten
- olive oil or melted coconut oil (for cooking or baking)
- lemon or lime wedges (for serving, optional)
- Cut the salmon into large chunks and then place them into a food processor and pulse a few times scraping down the sides in-between each pulse until it is just coarsely chopped. (It's very easy to go from coarsely chopped to a mashed paste so don't over process it. If you do it will still work, however the texture won't be as nice).
- Next place the salmon in a medium-large glass or stainless bowl and add the rest of the ingredients except the eggs and breadcrumbs. Gently mix to combine. Then gently mix in the breadcrumbs and beaten eggs.
- Divide the salmon mixture into 4 – 6 portions and form patties approx 2.5cm thick and set them on a plate or baking tray lined with baking paper. (If you make 6 patties they will be smaller across, but keep them approx. the same thickness). Cover the patties and refrigerate for at least 25 minutes or overnight before cooking. This helps them to hold together better, but if you are pressed for time you can skip this step and just turn them over carefully when cooking.
- To grill the patties on the BBQ just brush the grill with olive oil and heat the indoor grill pan or outdoor BBQ to medium high heat. Cook for about 4 minutes on each side until cooked through.
- To bake the patties heat oven to 180C and place the patties on a baking tray or larger baking dish lined with baking paper and lightly oiled leaving a little room between each patty. Then lightly brush the patties with olive oil or melted coconut oil. Bake for approx. 20 minutes or until cooked through.
- Serve burgers immediately or keep warm in the oven lightly covered with baking paper to retain moisture until ready to serve. You can heat the buns if you like before serving. Then spread the aioli on the buns and top with the burger, lettuce and tomatoes. They are also great served chilled the next day if you have any leftover. You can serve any reaming aioli in a dish for those that want more!
Ginger and Spring Onion Aioli
This Asian inspired aioli is great on these burgers! The recipe makes more aioli then you'll probably need for the burger. It's also great on fish and veggies and makes a wonderful salad dressing, just thin it a little with water to make it easier to pour. I included fresh lemon juice in the recipe along with lemon oil and ginger oil adding a lovely zing to the sauce.
NOTE: If you find the flavours a little stronger than you like just add a little more mayonnaise or Greek yoghurt to the aioli to mellow it.
- 1 cup mayonnaise or Greek yoghurt
- ¼ cup tamari or soy sauce (to taste)
- 2 – 3 tbsp honey, maple syrup of agave syrup (to taste)
- 2 – 3 tbsp fresh lemon juice (to taste)
- ½ – 1 tsp grated ginger (optional, to taste)
- 2 spring onions, finely chopped
- 2 drops lime oil
- 1 drop ginger oil (to taste)
- Place all the ingredients in a medium large glass or stainless bowl and stir well to combine. (If using coconut aminos in place of tamari or soy sauce you can omit the honey or use less as the aminos are already sweet).
- Taste and add a little more tamari, honey, lime and ginger oil, if desired and stir again. Serve immediately or chill for up to 5 days.
Let us know in the comments below your Dad’s fave Father’s Day recipe?
Find more Chef Kate recipes on our blog here!