© Tina Rupp
Active Time
1 HR
Total Time
3 HR
Yield
Serves : 6

These moist and spicy burgers are from Zov Karamardian, the chef and owner of Zov's Bistro in Tustin, California. Don't be put off by the long list of ingredients: Everything is easy to assemble and can be made ahead. All you have to do is pan-fry the burgers just before serving.  All-Time Favorite Burgers

How to Make It

Step 1    

In a food processor, pulse the chopped salmon about 10 times, or until minced. Scrape the salmon into a bowl. Mix the mayonnaise with the fish sauce, sambal oelek, garlic, shallot, ginger, lemon zest, 2 tablespoons of the cilantro, 1 tablespoon of the mint, 1 teaspoon of salt and 1/2 teaspoon of pepper. Add the mixture to the salmon along with 1 cup of the panko. Fold the salmon mixture together with a rubber spatula. With lightly oiled hands, pat the mixture into 6 burgers. Cover with plastic wrap and refrigerate for 2 hours.

Step 2    

Meanwhile, in a large bowl, combine the lemon and lime juice with the vinegar. Add the sugar; stir until dissolved. Add the cabbage, cucumber, onion, red pepper and the remaining 1/2 cup each of cilantro and mint and toss well.

Step 3    

In a shallow bowl, mix the remaining 1/2 cup of panko with the sesame seeds. Pat the mixture onto the salmon burgers.

Step 4    

In each of 2 large nonstick skillets, heat 2 tablespoons of the oil until shimmering. Add 3 salmon burgers to each skillet and cook over moderately high heat, turning once, until well browned but barely cooked in the center, about 7 minutes.

Step 5    

Spread the Avocado">http://www.foodandwine.com/recipes/avocado-aioli">Avocado Aioli on the rolls. Add the salmon burgers, top with the slaw, close the sandwiches and serve.

Chef's Notes

Sambal oelek, an Indonesian chili-garlic sauce, is available at Asian markets and many supermarkets.

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