Do you love burgers but long for more Omega 3’s? Try yours with an Asian twist of Teriyaki. Can easily be made gluten-free.
| Servings | Prep Time | Cook Time |
| 4people | 10minutes | 10minutes |
| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time |
| 10minutes |
Ingredients
- 1/3 C bread crumbs
- 1 lb salmon (filet or ground)
- 2 T Teriyaki sauce
- 2 green onions, sliced
- 1 1/2 tsp peeled, grated fresh ginger
Servings: people
|
Ingredients
Servings: people
|
Instructions
- Finely chop thawed salmon fillet. I use a food processor. Pulse, pulse—don’t over process.
- In medium sized bowl, combine remaining ingredients. Mix well.
- Add chopped salmon. Add breadcrumbs. Combine until mixed well.
- Form into patties. Baste with Teriyaki sauce. Grill or pan sear over medium heat. Turn patties once for a total cook time of about 10 minutes.
- Serve on bun with mayo, Jarlsburg cheese, butter lettuce, fresh tomato slice, and bread & butter pickle. Want it Gluten-free? Make sure the Teriyaki sauce and buns you buy say “Gluten-free.” Found on the web a very positive recommendation for Seal Sama Gluten-free Teriyaki sauce. View sauces: www.sealsama.com.
Recipe Notes
- Lack time? Simply pour teriyaki sauce on salmon. Your recipe may pack less flavor than all additions. But you’ll still feed your family essential Omega 3’s.
- Make extras. Wrap in foil. Reheat in oven. Or toss it a bag the next morning. Voila! Send your husband to work with lunch.
- Freeze: save it for a later date. Wrap in foil. Freeze. Reheat in oven (probably 350 degrees for 20-30 minutes).
- I use homemade breadcrumbs. See TLV Tips, Tricks, & Gifts: Homemade Breadcrumbs.
- We like it hot! I serve burgers with cheese melted on toasted buns. See TLV Tips, Tricks, & Gifts: Cheesy Toasted Buns.
