Soy-Glazed Salmon Burgers With Ginger Lime Aioli
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Sour Cream2 cloves
Garlic (minced)2 tsps
Ginger (minced fresh)1 tbsp
Lime Juice (fresh)1 tsp
Salt1 cup
Soy Sauce (low-sodium)3 tbsps
Honey1 tbsp
Rice Vinegar1 tbsp
Cornstarch1
Egg2 tbsps
Aioli2 cup
Bread Crumb4 small
Bun (ame, split)1
RadishDirections:
1
Prepare grill with a medium fire for direct-heat cooking
2
In a small bowl, combine aioli ingredients
3
Reserve 2 tablespoons for burgers and chill remainder until serving time
4
Combine soy sauce, honey, and rice vinegar in a small, heavy saucepan
5
Mix cornstarch and 1 tablespoon wine in a small bowl until smooth and add to soy mixture
6
Place over grill and stir mixture until glaze boils and thickens slightly, about 3 minutes
7
Meanwhile, sip a glass of Sutter Home Sauvignon Blanc, saving remainder for grilling
8
Set glaze aside
9
In a large bowl, whisk together egg, aioli, sour cream, lime juice, and chili sauce
10
Stir in salmon, onion, mint, bread crumbs, and salt to combine
11
Coat hands with vegetable oil and form 4 patties
12
Brush grill with vegetable oil and grill patties until browned on bottom, about 3 minutes
13
Turn patties and brush cooked side with soy glaze
14
Cook 3 minutes, turn, and brush other side with glaze
15
Grill just until done, about 4 to 6 minutes, turning and brushing with glaze frequently
16
During the last few minutes of cooking toast buns, cut side down, on outside of grill
17
Place cucumber strips on bottom half of bun, top with burgers, aioli, and bun tops
18
Garnish with sprouts, if desired