Best 3 Teriyaki Salmon Burger Recipes

TERIYAKI SALMON BURGER RECIPE BY TASTY

Steps:

• Combine soy sauce, mirin, sake, and sugar in a bowl and stir to combine. Add the salmon and marinate for 15 minutes.
• For the sauce, combine soy sauce, mirin, sake, and sugar in a bowl and stir to combine.
• Heat a pan over medium-high heat and add a splash of salad oil. Add the marinated salmon and cook until both sides are cooked through, about 3 minutes.
• Add the reserved marinade to the pan. Stir until the salmon is fully coated in the glaze.
• Form the rice into four patties.
• Heat another pan over medium-high heat and add the sesame oil. Add the rice "buns" and cook until the outside is crispy, about 5 minutes.
• Top the rice "bun" with a piece of green leaf lettuce, salmon, mayonnaise, and top with another rice "bun." Repeat with remaining ingredients.
• Enjoy!

TERIYAKI SALMON BURGER LETTUCE WRAPS

Steps:

• 1. In a food processor, pulse the salmon, water chestnuts, panko, and teriyaki sauce until finely chopped. Form the mixture into 3 (1-inch-thick) patties.
• 2. Place the patties in a single layer in a large nonstick skillet. Cook over medium heat, turning once, until golden brown and cooked through, about 8 minutes.
• 3. Place each burger on a lettuce leaf, drizzle with teriyaki sauce, top with a tomato slice, and sandwich with another lettuce leaf.

TERIYAKI SALMON BURGER

Steps:

• For Burgers-Dice the salmon into 1/2-inch thick cubes. Place in a mixing bowl. Add teriyaki sauce, and toss gently. Let stand for 5 minutes. Place in workbowl of food processor. Process to a thick, pasty consistency, but don't overprocess. Empty into a mixing bowl. Fold in chopped scallions. Form into 4 patties. Grill until medium-well on both sides, and garnish with tamarind sauce (recipe below). Serve in buns of your choice. For sauce In a saucepan, stir together the tamarind paste, ginger, 2 3/4 cups water, sugar, chili sauce and Thai fish sauce. Bring to boil, reduce heat and simmer 30 minutes. Drain and discard solids. In a separate bowl, stir cornstarch with remaining water. Whisk well. Return tamarind mixture to pan, bring to boil, and whisk in cornstarch mixture. Whisk in ketchup and allow to cool.