Salmon Burgers


1 Tbsp. vegetable oil
2 cups shitake mushrooms, diced
2½ cups (1¼ lbs.) salmon, diced
1 egg white

½ cup edamame, shelled
¼ cup Mitsukan Seasoned Rice Vinegar
3 Tbsp. shallot, finely chopped
1 Tbsp. cilantro, thinly sliced
½ tsp. kosher salt
⅛ tsp. black pepper, ground

¾ cup mayonnaise
1 Tbsp. sriracha sauce

6 ea. ciabatta bun, halved
1 tomato, sliced, divided
1½ cups mixed greens, divided


  1. Preheat grill.
  2. In a medium sauté pan over medium-high heat, add the oil and sauté the mushrooms until tender and lightly browned, about 5 minutes. Cool completely.
  3. In the bowl or a food processor, combine 1 cup of the diced salmon with the egg white. Pulse until smooth. Reserve.
  4. In a large bowl, combine the sautéed mushrooms and puréed salmon with the edamame, Mitsukan Seasoned Rice Vinegar, shallot, cilantro, salt, and pepper. Mix well; then form into six 5-oz. patties.
  5. Carefully brush oil on the grill grates to prevent sticking. Grill the salmon patties until fully cooked, about 4 minutes per side.
  6. Meanwhile, in a small bowl, combine the mayonnaise and sriracha, and mix well.
  7. Spread 2 Tbsp. of sriracha mayo on each ciabatta roll. Place each salmon burger inside a ciabatta roll and top with 1 slice of tomato and ¼ cup of mixed greens.
Chef’s Tip:
Form the burger mixture in 2-oz. balls and use as salmon meatballs.

6 burgers


Nutrition information unavailable.
Salmon Burgers
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