If you love to make glazed salmon, then you will love these miso glazed salmon burgers. The glaze could easily be used on salmon fillets, but sometimes I am just craving a burger. These burgers are juicy and full of umami.
Topping these burgers with lettuce and tomato just would not do for me. I chose to top my burgers with cucumber slices and alfalfa sprouts.
The freshness of the cucumber and the grassy, earthiness of the sprouts go well with both the fish and the miso glaze. They add crunch and a welcome variation from a burger made of beef.
When I make burgers, I skip the fries and eat an extra burger, or sometimes half a burger, instead. What do you like to eat with your burgers?
Variations to the Miso Glazed Salmon Burgers recipe:
- Bake them in the oven at 400 for 10-15 minutes, depending on the thickness. Brush with the glaze after about 8 minutes.
- Use any color miso you like. I like red miso for its bold flavor, but yellow or white would work as well.
- What type of salmon? While high quality salmon always tastes better, you don’t need the very best for this recipe. You are going to grind it up and flavor it with a glaze, so you can opt for a more budget-friendly option here. I buy frozen salmon without the skins when I make burgers.
- Simple subs: Lime juice for the rice vinegar, maple syrup for the honey, another hot sauce for the sriracha, 1 TBS fresh minced shallot for the onion powder, a beaten egg for the mayo.
Miso Glazed Salmon Burgers
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4
- Category: Entree
Ingredients
- 1 lb salmon, skin and bones removed
- 2 garlic cloves, crushed
- ½ tsp each: salt and black pepper
- ¼ tsp onion powder
- ¾ cup panko breadcrumbs
- 2 TBS each: Dijon mustard and mayo
- Splash olive oil, for cooking
- Buns, cucumber slices, and sprouts, for serving
Miso glaze
- 1 TBS miso
- 2 tsp rice vinegar
- 2 tsp honey or sugar
- ¼ tsp sriracha (or more to taste)
Instructions
- Combine salmon and garlic in a food processor. Pulse 8-10 times or until roughly chopped. Stir in salt, pepper, onion powder, panko, Dijon and mayo.
- Form the mixture into 4 patties. Refrigerate 10-20 minutes to allow them to firm up.
- Cook the burgers in a splash of olive oil until they are cooked through and browned on both sides.
- Whisk together all the miso glaze ingredients (a few small lumps is ok). Brush the glaze over the burgers just after you first flip them, allowing the glaze to soak in while the second side cooks.
- Brush with remaining sauce just before serving. Serve with buns, cucumber slices, and sprouts. Use additional sriracha and/or mayo on the bun if desired.
