Tangy Teriyaki Salmon Burger
Grilled salmon patty glazed with tangy teriyaki sauce, topped with fresh cucumber slices and pickled ginger, served on a pretzel bun. Pair this flavor-packed burger with a crisp Chardonnay for the perfect balance of flavors and textures.
ingredients
- 1 lb salmon fillets, skin removed
- ½ cup teriyaki sauce
- 4 pretzel buns
- 1 cucumber, thinly sliced
- ¼ cup pickled ginger
- 1 tablespoon vegetable oil
- Salt and black pepper to taste
steps
- 1.
Preheat grill to medium-high heat.
- 2.
Cut the salmon fillets into chunks and place in a food processor. Pulse until the salmon is finely chopped.
- 3.
Transfer the chopped salmon to a bowl and season with salt and black pepper.
- 4.
Divide the mixture into four equal portions and shape into patties.
- 5.
Brush each patty with teriyaki sauce on both sides.
- 6.
In a large skillet, heat vegetable oil over medium heat. Cook the patties for about 4-5 minutes per side, or until cooked through.
- 7.
Meanwhile, lightly toast the pretzel buns on the grill.
- 8.
Place cooked salmon patties on the bottom halves of each bun.
- 9.
Top each patty with cucumber slices and pickled ginger.
- 10.
Drizzle additional teriyaki sauce over the toppings.
- 11.
Cover with the top bun half and serve hot with a glass of crisp Chardonnay.
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