Miso Salmon Burgers with Sriracha Aioli

Salmon is a go to for me. It's nutritionally dense, loaded with protein and healthy fats,  and so so flavorful. Miso Salmon may just be my family's favorite preparation, but I wanted to shake things up a bit and came up with this yummy burger. It's a crowd pleaser and not complicated to prepare.  A little patience and a sharp knife is recommended to properly chop the salmon (but this is not difficult) especially if making these for a crowd. Be careful not to take short cuts by grinding or mincing. It will be worth it! I also recommend you ask your fishmonger to remove the skin for you (you may keep this as it's delicious crispy). The recipe doubles and triples quite easily and may be prepared the day before cooking. If your looking for a salmon burger without the miso, I have another recipe on the blog to get you there

RECIPE

Serves 4

For the miso sauce-

• 1 1/2 tablespoons grape seed oil

• 1 tablespoon (sweet) white miso

• 1 tablespoon dark maple syrup or honey

• 2 teaspoons grated ginger or 1 heaping Tbs. chopped pickled ginger

• 2 teaspoons tamari

• 1 teaspoon mirin

• ½ teaspoon sesame oil

For the burger: 

• 1 ½ pounds (wild) salmon fillet, skin removed 

• 3 tablespoons whole wheat panko bread crumbs (you may substitute gluten free option of choice)

• 1 x-large or jumbo egg, beaten

• ½ bunch parsley, chopped

• ½ bunch cilantro, chopped

• 3 tablespoons scallion, chopped

• flaky sea salt, to taste

• fresh ground pepper, to taste

• olive oil

For the aioli:

• ¼ cup mayo of choice

• 1 teaspoon lemon zest

• 1 teaspoon Sriracha (or to taste) and/or ½ tsp Ichimi Togarashi (or to taste)

Prep:

(scroll down for step by step photos)

1. Whisk grape seed oil, white miso, dark maple syrup or honey, grated ginger, tamari, mirin, and sesame oil together.

2. Set aside.

For the burger: 

1. Prepare at least 1 hour before you plan to cook

2. Finely chop salmon, allowing for texture. Do not grind or mince. Season with salt and pepper.

3. Stir in all chopped greens and miso sauce until fully coated. Mix in beaten egg and breadcrumbs until fully incorporated.

4. Cover and chill for at least 1 hour (may be prepared the morning of).

For the aioli:

1. Mix mayo, lemon zest, Sriracha, and/or Ichimi Togarashi  together.

2. Form into patties and brush with olive oil.

3. Pan sear or grill over med/high heat, about 3 minutes per side. Burgers will be fragile, so handle carefully with a large (fish) spatula.

4. Serve on lightly toasted buns and top with a generous spread of aioli and your favorite fixings. I like crispy greens, fresh in-season tomato, assorted Japanese pickles (carrot, daikon and/or red onion are easy to quick pickle).

Notes:

1. When you purchase the salmon, ask your fishmonger to remove the skin for you, or you may remove it yourself. Choose wild king salmon when available or sustainable and responsibly raised farmed king salmon.

2. The miso sauce may be made the day before. I always make double so I have some in hand for another use- it’s delicious on everything!

3. I also make extra aioli. Depending on your eaters, you may serve one mild batch and one spicy batch. The leftover won’t go to waste- this is delicious on sandwiches and alongside any kind of fry, baked or otherwise.

4. Try to choose a multigrain bun and avoid processed white flour.

5. Ichimi Togarashi (ground red chili pepper) may be found at Asian markets or online. Think of the spicy mayo from your favorite sushi bar.