So far my Monday has been pretty lame. And not just because it’s Monday and the weekend is over, but legit Monday lameness. It started with my child waking suddenly, screaming hysterically and repeatedly kicking his legs (which just so happened to be in the direction of my stomach). Apparently he bit his cheek in his sleep. Who even does that? Oh yeah, my kid. Well, anyway, this went on and on and on. Then he wanted a band-aid in his mouth. I tried explaining that there are no band-aids for the inside of the mouth and the crying just got worse. He tried sneaking downstairs, ninja climbing the cabinets to get the band-aids, but I knew he was up to something because the crying stopped. Finally after explaining the many many reasons why a band-aid does not work in the mouth he stopped crying.
30 minutes later, kid successfully buckled in the car, dog happy in the back and ready to start our day, my car doesn’t start.
Nothing says IT’S MONDAY (BITCH) like a kick to the stomach and a dead car #youknowimright
But, there is a very very big silver lining- my husband, who usually leaves early on Monday, decided to work from home today. I was saved!
And you know what else will save me? No matter what this Monday swings my way? These Sesame Crusted Salmon Burgers. Ummm, YOU GUYS!! I don’t even know what to say about these tasty little flavor patties. I mean, I’ve had salmon burgers before, but they have never been this good. Not ever.
As with any burger, they are delicious piled on top of a soft, buttery bun, topped with all your favorite toppings. Instead of the usual lettuce topped burger, however, I stuck with the Thai flavors of the salmon patties and made a Thai Cabbage Slaw instead. Crunchy, packed full of yummy flavor goodness and the perfect complement to the salmon patties. But, don’t worry, regular lettuce works too.
Instead of making a creamy sauce to go on top, I decided to keep it simple with avocado. The salmon burgers already have so much flavor I didn’t want to distract from it too much. If you want a little something creamy, however, keep it simple. A thin layer of mayo on your bun and you’re good to go 🙂
If you’re in the no-bread-club, these are also great with a big salad. The sky is the limit!
- 1.5 pounds skinless center cut salmon fillet finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons soy sauce
- 2 tablespoons Asian fish sauce
- 1 tablespoons sambal oelek or Sriracha
- 4 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 1 lime zested
- 1/2 lime juiced
- 1 small red onion finely chopped
- 1/2 cup packed chopped cilantro
- 1/4 cup packed chopped mint
- 3 green onions chopped
- 1.5 cups panko breadcrumbs divided
- salt + pepper
- 2 tablespoons yellow sesame seeds
- 2 tablespoons black sesame seeds
- 1/2 medium green cabbage shredded
- 1/2 small red cabbage shredded
- 1 cup shredded carrots
- 1 small cucumber peeled and chopped into small matchsticks
- 1/2 lemon juiced
- 1/2 lime juiced
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon soy sauce
- 1 teaspoon Asian fish sauce
- 2 tablespoons vegetable oil
- 6 soft buns rolls
- 2 avocados
- Line a baking sheet with parchment paper. Set aside.
- Prepare salmon. Remove any skin and bones from each salmon fillet and carefully slice/chop salmon into small pieces. Transfer chopped salmon to a clean bowl and set aside.
- In a large bowl mix together the mayonnaise, soy sauce, fish sauce, sambel oelek, garlic, ginger, lime juice and zest, red onion, cilantro, mint, green onion, 1 cup panko breadcrumbs and a pinch of salt and pepper.
- Add the chopped salmon to the mayo breadcrumb mixture and use a rubber spatula (or your hands) to fully combine.
- Pat the mixture into approximately 6-7 burgers, transferring each patty to parchment-lined baking sheet. Refrigerate patties for at least 2 hours to allow patties to set.
- When ready to cook, remove patties from the refrigerator and mix the remaining 1/2 cup panko breadcrumbs with the yellow and black sesame seeds in a shallow bowl.
- Heat a large skillet over medium high heat. Add 2 tablespoons of oil to the skillet and heat until shimmering. Meanwhile, very carefully press each salmon burger, one at a time, into the panko sesame mixture so that both sides of the burger are coated.
- With the oil hot and shimmering carefully transfer 3 patties to the skillet. Reduce heat to medium and cook for 4 minutes before flipping and cooking the other side for an additional 4-5 minutes, or until fully cooked. Remove from skillet and repeat with remaining burgers.
- In a large mixing bowl whisk together the lemon juice, lime juice, rice vinegar, sugar, soy sauce, fish sauce and oil. Add the shredded cabbage, carrots and cucumber and toss to coat. Set aside.
- Serve each salmon burger on your favorite fresh roll or bun and top with sliced avocado and cabbage slaw.