Wasabi Salmon Burgers with Edamame-Cilantro Pesto

3 Reviews
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Photo: Jeff Kauck; Styling: Melanie J. Clarke
Yield
4 servings (serving size: 1 burger)
By Dana Jacobi
March 2007
RECIPE BY Cooking Light

For a little extra calcium in your diet, remove only the skin and leave the bones in the sockeye salmon. Tofu binds the ingredients. Panko (Japanese breadcrumbs) yields a crisp crust on these juicy burgers.

Ingredients

  • 1/2 cup soft tofu (about 4 ounces)
  • 1 (7-ounce) can red sockeye salmon, drained, skin and bones discarded
  • 1 (6-ounce) can skinless, boneless pink salmon in water, drained
  • 1/4 cup chopped fresh chives
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon wasabi paste
  • 1/8 teaspoon freshly ground black pepper
  • 1 large egg white
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1 teaspoon canola oil
  • 4 curly leaf lettuce leaves
  • 4 hamburger buns with sesame seeds
  • 4 (1/4-inch-thick) slices tomato
  • 4 (1/4-inch-thick) slices sweet or red onion
  • 1/2 cup Edamame-Cilantro Pesto

Nutritional Information

  • Calories 345
  • Caloriesfromfat 32%
  • Fat 12.2g
  • Satfat 1.9g
  • Monofat 3.7g
  • Polyfat 3.1g
  • Protein 22.9g
  • Carbohydrate 35.4g
  • Fiber 3.3g
  • Cholesterol 32mg
  • Iron 3.1mg
  • Sodium 844mg
  • Calcium 250mg

How to Make It

Step 1

Place tofu on several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 5 minutes. Place tofu in a large bowl. Add salmon to bowl; mash with a fork to crumble. Add chives and next 4 ingredients (through egg white); mix well. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place panko in a shallow dish; dredge patties in panko.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until golden brown. Place 1 lettuce leaf on each of the bottom halves of buns; top each serving with 1 tomato slice, 1 patty, and 1 onion slice. Spread 2 tablespoons Edamame-Cilantro Pesto over each serving; top with top halves of buns.

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Ratings & Reviews

sylvee's Review

MBLA2645
July 22, 2012
N/A

spanielmom's Review

sylvee
June 17, 2010
I guess I should have read the reviews before making this recipe. The burgers were ok, but we couldn't taste the Wasabi at all. If you want a Wasabi flavor, you definately have to add a whole lot more. As for the tofu - drain it for a day if possible. Like another commenter, our burgers wouldn't hold together for anything. I did not have chives, but added fresh dill and that was very good. As for the Edamame-Cilantro Pesto - here again with a name like that you would think it had great flavor - it did not. Very bland and I can see where more garlic and more green curry paste would have helped this too. I agree with the commenter that said it was ok but for all the fuss their are better and more tasty recipes out there.

MBLA2645's Review

spanielmom
March 09, 2010
We loved these burgers. We added more garlic than called for in the pesto and the flavor was heightened. My 6 year old son even ate this for dinner. We used a nice crusty sourdough bread for the bun.