SPYKI SALMON BURGER
Spice meets salmon in this recipe for Spyki salmon burgers. The subtle sweetness of spicy candied teriyaki (Spyki) meets the bright salinity of salmon in a unique burger that will wow at your next get together.
- An 8oz bottle of Elda’s Kitchen Spyki Cooking & Grilling Sauce
- Salmon, pre-cooked or canned
- ¼ cup Panko/bread crumbs
- A dash of salt
- A few cracks of black pepper
- Ciabatta roll buns
- Wasabi paste
- Butter lettuce
- Pickled red onions
- Fresh avocado slices
For the patty
In a medium-sized bowl, combine your pre-cooked salmon, Elda’s Kitchen Spyki Cooking & Grilling Sauce, Panko/bread crumbs, salt, and pepper. Mix to combine using either your hands or a wooden spoon. If you find your mixture is too dry/not sticking together, add 1 egg.
Once combined, use a burger press or your hands to form patties. If using your hands, form large balls (should cover your palm, a little smaller than a baseball). Press into 1/2″ patties. If time permits, let chill in the refrigerator for 30 minutes (cold patties hold their shape better while grilling).
Grill to your preference. We recommend flipping only once to preserve moisture and shape if possible! Ensure that your burger has cooked to a safe internal temperature and then remove from heat.
For the wasabi mayo
In a small bowl, combine mayo and wasabi paste (you can add more wasabi to your preference, but we recommend starting with a ratio of about ½ tablespoon wasabi for every ⅓ cup of mayo).
For assembly, we like to layer the flavors as follows: start by spreading wasabi mayo on the bottom bun. Next, add a few leaves of butter lettuce, followed by pickled red onions, your Spyki salmon patty, and avocado slices. For a spicier burger, add a little more Spyki sauce to the top and add wasabi mayo to the top bun as well.
Serve with a side of habanero lime chips and enjoy!