Slammin’ Salmon Burger with a Twist

Serves 6 Regular-Sized Burgers
Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

This burger is a seafood dream. Not only does it have a salmon patty that is to die for but the crispy shrimp adds just the right amount of crunch. My fiancé and I named this the “Slammin’ Salmon Burger With A Twist” because there are hints of delicious oriental flavors that make you feel like you’re on the other side of the world. We hope to eat something as delicious as this on our honeymoon! 


Chili Sauce:

  • 3 Tablespoons chili oil
  • 2 Green onions, chopped
  • 2 Cloves garlic, chopped
  • 1 Lime, juiced and zested
  • 1 Navel orange, juiced and zested
  • 1 Stalk of lemon grass, cut into 4 inch pieces, crushed
  • 1 Tablespoon fresh ginger, peeled and grated
  • 3 Serrano peppers
  • 1 Teaspoon premium fish sauce
  • 1 Tablespoon dark soy sauce
  • 2 Tablespoons brown sugar


  • 2½ Pounds good quality salmon, skinned, de-boned, chopped into 2 inch pieces
  • 2 Tablespoons Japanese mayonnaise
  • 1 Cup panko bread crumbs
  • ½ Cup vegetable oil

Spicy Crispy Shrimp:

  • 2 Cups peanut oil
  • 12 Large shrimp, head and shells removed, deveined
  • ½ Cup flour
  • 1 Tablespoon salt
  • 2 Eggs, whisked
  • ½ Teaspoon red pepper
  • 1½ Cups panko bread crumbs
  • ½ Teaspoon salt

Asian Pear Salad Dressing:

  • ¼ Cup tahini
  • ⅛ Cup rice wine vinegar
  • 1 Naval orange, juiced
  • 1 Lime, juiced
  • 2 Tablespoons sriracha sauce
  • 1 Teaspoon ginger, grated
  • 1 Teaspoon dark soy sauce
  • 1 Teaspoon dark brown sugar

Asian Pear Salad:

  • 2 Cups Napa cabbage, shredded
  • ½ Cup snow peas, julienned
  • ½ Cup shredded carrots
  • 1 Green onion, chopped
  • 2 Tablespoons cilantro, chopped
  • ¼ Cup salted peanuts, crushed
  • 1 Cup Asian pear, skinned, cored and diced

Spice Lime Butter Buns:

  • 8 Tablespoons salted butter
  • ½ Teaspoon 5 Spice Powder
  • 1 Lime, zested
  • 6 Brioche hamburger buns

Grilled Baby Bok Choy Leaves:

  • 18 Baby bok choy leaves, separated
  • 1 Teaspoon toasted sesame oil
  • 1 Teaspoon dark soy sauce
  • 3 Tablespoons vegetable oil


Chili Sauce:

  1. In a stainless steel, fireproof pot, add chili oil, green onions, garlic, lime juice, lime zest, orange juice, orange zest, lemon grass, ginger, peppers, fish sauce, soy sauce and brown sugar
  2. Cover and cook at a slow boil until thickened, about 15 minutes
  3. Pour chili sauce through a fine mesh strainer and cool for a few minutes


  1. In a food processor add ½ pound of salmon and blend until smooth, about 8 seconds on high
  2. Add the remaining salmon and pulse slowly until no chunks remain, about 10-12 seconds
  3. Remove and place into a bowl, gently fold in mayonnaise, panko bread crumbs and chili sauce
  4. Form into 6 equal patties and refrigerate until ready to cook

Spicy Crispy Shrimp:

  1. Place flour, salt, and red pepper on a plate
  2. Whisk eggs into a bowl and place panko bread crumbs on a separate plate
  3. Coat shrimp with the flour mixture and then dip into the egg mixture
  4. Cover shrimp with panko bread crumbs and sprinkle with salt
  5. Refrigerate until ready to cook

Asian Pear Salad Dressing:

  1. Combine the tahini, vinegar, orange juice, lime juice, sriracha, ginger, soy sauce, and sugar in a bowl
  2. Whisk and set aside Asian Pear Salad:
  3. In a small bowl add the cabbage, snow peas, carrots, green onion, cilantro, peanuts and pear
  4. Combine with salad dressing and set aside

Spicy Lime Butter:

  1. Combine salted butter, 5 Spice Powder and lime zest with a fork
  2. Spread 1 teaspoon of mixture onto each brioche bun Grilled Baby Bok Choy Leaves:
  3. Mix leaves, oil and soy sauce in a bowl
  4. Set aside to marinate


  1. Place fireproof pot on the grill with oil at 350 degrees
  2. Add shrimp and cook for 2 minutes or until crispy, drain on paper towels until ready to assemble
  3. Brush the grill rack with vegetable oil
  4. Place patties on the rack, cover and cook, turning once, 3 – 5 minutes on each side
  5. Place bok choy leaves on the grill for 30 seconds on each side
  6. Place buttered bun halves on the grill for 15 seconds, until toasted
  7. Place the shrimp on the bottom buns, add bok choy, salmon patties and the salad