- Yield: 13 portions
Asian Salmon Burger
Recipe courtesy of Tim Recher, CEC, AAC, MWMCS, CWX, Executive Chef of Frenchman’s Creek Beach and Country Club in Palm Beach Gardens, Fla.
Ingredients
- salmon scrap/trim - 4 lbs.
- egg whites - 4 ozs.
- sambal - 1 Tbsp.
- ginger - 1 Tbsp., minced
- sesame oil - 1 Tbsp.
- soy sauce - 2 Tbsps.
- scallions - 1 bunch, minced
- sesame oil - 2 Tbsps.
Instructions
- Keep all ingredients ice cold.
- Rough-pulse all ingredients in the robot coupe. Do not purée.
- Remove to a mixing bowl.
- Make a small tester. Taste and adjust as needed.
- Form into 5-ounce patties between parchment patty paper.
- Label, date, and chill until needed.
