Salmon Burgers with Pineapple Rings
Submitted by jessica_lunt
Salmon burgers with pineapple rings are fresh teriyaki-spiced salmon patties grilled and topped with sweet caramelized grilled pineapple on a sesame roll. A light, summery burger with tropical island flavor.
YIELD
4 servingsPREP
3 hrsCOOK
15 minREADY
4 hrsForget canned, these salmon burgers start with fresh fillets, pulsed in a food processor with green onion, garlic, ginger, soy, and sesame oil for a bright, teriyaki-inspired flavor.
The key step you can’t skip is the chill. The shaped patties need at least an hour in the fridge to firm up, or they’ll fall apart on the grill. Don’t rush it.
Salmon cooks fast and dries out if you push it, so grill the burgers just until cooked through, turning only once.
The crowning glory is grilled pineapple. A quick turn on the grill caramelizes its sugars into something sweet and a little smoky, which plays beautifully against the salty-savory salmon. Stack it all on a toasted sesame roll with charred green onions, and pass the reserved teriyaki at the table.
Chef Tips
- Pulse the salmon just until combined; over-processing turns it to paste and the burgers lose their bite.
- Chill the patties at least an hour, as the recipe insists, so they hold together on the grill.
- Oil the grate and don’t fuss with the burgers; flip only once so they don’t break apart.
- Don’t overcook the salmon; pull the burgers as soon as they’re cooked through to stay moist.
Variations
- Add a smear of wasabi mayo or sriracha mayo to the rolls.
- Top with quick-pickled cucumber or shredded cabbage for crunch.
- Serve over rice or greens instead of on a bun.
Ingredients
Directions
Several hours or day before serving, prepare Teriyaki Marinade: In small jar with tight-fitting lid, whisk together soy sauce, sugar, lemon juice, sesame oil, and ginger; cover and set aside until ready to use.
Several hours before serving, prepare salmon mixture for Burgers: In food processor fitted with chopping blade, process salmon, green onion, garlic, gingerroot, soy sauce, and sesame oil until well combined.
Divide into 4 equal parts; shape each into a 5-inch round burger.
Cover and refrigerate at least 1 hour before grilling.
(Burgers must be refrigerated for at least the recommeded time to maintain shape during cooking.)
About 30 minutes before grilling, heat indoor or outdoor grill to medium.
In medium-size bowl, combine pineapple rings, green onions, and Teriyaki Marinade; cover and refrigerate to 10 minutes.
Drain marinade into serving pitcher and set aside.
Coat grill rack with nonstick cooking spray.
Grill burgers 6 inches above heat until cooked through, turning once--about 10 minutes.
Grill pineapple rings and green onions until heated through, turning once--about 1 to 2 minutes.
Grill rolls just until lightly toasted.
On 4 individual plates, assemble burgers: Placed salmon burgers on bottom halves of rolls.
Top each with a pineapple slice and 3 green onion halves; cover with tops of rolls.
Serve with reserved Teriyaki Marinade.
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