Pacific Northwest Burger

Pacific Northwest Burger Recipe
Photo: Randy Mayor; Stylist: Cindy Barr
Made with glazed grilled salmon, our Pacific Northwest Burger embodies the crunch, sweetness, pepper, and tang that's indicative of the West coast.

Yield:

Serves 4 (serving size: 1 burger)
Total time: 47 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 47 Minutes
Total: 47 Minutes

Nutritional Information

Calories 397
Fat 14.9 g
Satfat 1.6 g
Monofat 4.7 g
Polyfat 4.1 g
Protein 37.5 g
Carbohydrate 24.9 g
Fiber 1.8 g
Cholesterol 80 mg
Iron 2.4 mg
Sodium 567 mg
Calcium 117 mg

Ingredients

1/2 cup water
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon salt
1 1/2 cups very thinly sliced radish
1/3 cup canola mayonnaise
1 1/2 tablespoons grated fresh ginger
2 teaspoons rice vinegar
1/2 teaspoon sugar
1 tablespoon lower-sodium soy sauce
1 tablespoon Thai sweet chili sauce
4 (6-ounce) salmon fillets, skinned
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Cooking spray
4 (1 1/2-ounce) hamburger buns
1 1/2 cups watercress

Preparation

1. Combine first 4 ingredients in a saucepan; bring to a boil, stirring until sugar dissolves. Pour hot liquid over radish. Chill 30 minutes; drain well.

2. Combine mayonnaise and next 3 ingredients. Cover and refrigerate.

3. Preheat grill to high heat.

4. Combine soy sauce and chili sauce, stirring with a whisk. Sprinkle fillets with pepper and 1/4 teaspoon kosher salt. Place fillets on grill rack coated with cooking spray; grill 4 minutes, brushing with half of soy mixture. Carefully turn fillets; grill 4 minutes or until desired degree of doneness, brushing with remaining soy mixture.

5. Spread 2 tablespoons mayo mixture on bottom half of each bun; top each with 1 fillet. Top evenly with radishes. Arrange about 1/3 cup watercress on each fillet; top with top halves of buns.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Scott Mowbray and Robin Bashinsky,

Cooking Light

July 2013
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