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
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.
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.
In a shallow bowl, mix the remaining 1/2 cup of panko with the sesame seeds. Pat the mixture onto the salmon burgers.
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.
Review Body: This is an amazing recipe. I've made it several times now, and it's perfect for a dinner party. The flavors are zesty and unique, leaving your mouth happy long after the meal is over, and it can stand up to a bold wine (even a hearty zinfandel), so don't feel compelled to stick with white! Preparation requires some chopping time, and there are lots of ingredients, but you can make most of the various parts of this meal ahead of time, only dredging and cooking the burgers on the day of the meal--do it in front of your guests! I replaced the cabbage and cukes in the slaw with bagged broccoli slaw, adding pea shoots because I happened to have some available. This meal looks stunning on black plates.