Gin-Mayo Salmon Piccata Burger With Japanese Avocado Salad

Ingredients

  • For Salad:
  • 1 tablespoon Dried seaweed (wakame)
  • 1 and 1/2 Avocados
  • 3/4 Cup small diced Tomatoes
  • 1.5 Teaspoons Soy sauce
  • 1 tablespoon Lemon juice
  • 3/4 teaspoon White sesame seeds
  • For Gin-mayo sauce:
  • 9 tablespoons Mayonnaise
  • 3 tablespoons Grated fresh ginger
  • 1 teaspoon Lemon juice
  • 1 tablespoon Minced green onions, green parts only
  • For Patties:
  • 1.5 lb. Fresh salmon fillet (bone and skin removed)
  • 3 large Eggs
  • 6 tablespoons Cornstarch
  • 3/8 teaspoon Salt
  • 3/8 teaspoon Black pepper
  • Others:
  • 6 Buns with sesame seeds, split horizontally
  • 3 tablespoons Olive oil for brushing the grill rack

Instructions

  • 1. Preheat the gas grill to medium-high.
  • 2. Make salad. Put dried seaweed in a bowl. Add enough water to cover seaweed and let sit for about 5 minutes or until rehydrated and tender. Halve 1 avocado, pit, scoop avocado flesh out. Remove pit from half avocado, scoop avocado flesh out. Dice each halved avocado small and put into a bowl. After 5 minutes when the dried seaweed is rehydrated and tender, drain in a colander then with your hands, squeeze the seaweed to remove excess water and put into the avocado bowl. Add tomatoes, soy sauce, lemon juice and sesame seeds to the bowl. Mix to combine.
  • 3. Make ŇGin-mayo sauceÓ. In another bowl, mix together mayonnaise, ginger and lemon juice. Add green onions to the bowl and mix to combine.
  • 4. Make patties (salmon piccata). Pat salmon fillet dry with paper towels. Chop salmon coarsely and put into a large bowl with eggs, cornstarch, salt and black pepper, and mix to combine. Divide the mixture into six and shape each into patty.
  • 5. Brush the hot rack of the grill with olive oil. Place the patties on the grill rack. Cook patties until browned. Flip and cook the other sides until browned and cooked through. Take the patties out and place on a plate. Cover with aluminum foil loosely to keep them warm.
  • 6. Place buns, cut sides down, on the outer edges of the grill rack. Toast buns until the cut sides are lightly browned.
  • 7. Built burgers. On the bottom of the bun, put 1/6 of salad, 1 patty and spread 1/6 of gin-mayo sauce. Put the top of the bun to cover. Press top gently. Repeat this with the rest of buns, salad, patties and gin-mayo sauce.