Shiso Salmon Burger

The Shiso Salmon Burger is a delightful fusion of fresh salmon and aromatic shiso leaves, creating a juicy and flavorful patty that embodies the essence of Japanese cuisine. Served on a soft bun with a zingy wasabi mayo, this burger is not only delicious but also a healthy alternative to traditional beef burgers.

Ingredients

• Salmon fillet - 250 grams, skinless and boneless
• Shiso leaves - 10 leaves, finely chopped
• Green onion - 2 tablespoons, finely chopped
• Ginger - 1 teaspoon, grated
• Garlic - 1 clove, minced
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Panko breadcrumbs - 2 tablespoons
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon
• Whole wheat burger buns - 2
• Wasabi - 1 teaspoon
• Mayonnaise - 2 tablespoons
• Lettuce - 2 leaves
• Tomato - 1, sliced

Steps

1. In a mixing bowl, combine the salmon fillet, shiso leaves, green onion, ginger, garlic, soy sauce, sesame oil, panko breadcrumbs, salt, and black pepper. Mix well until all ingredients are combined.
2. Form the mixture into two equal-sized patties and refrigerate for 10 minutes to firm up.
3. Heat a non-stick skillet over medium heat and add a little oil. Once hot, cook the salmon patties for about 4-5 minutes on each side or until they are cooked through and have a nice golden crust.
4. While the patties are cooking, mix the wasabi and mayonnaise in a small bowl to create the wasabi mayo.
5. To assemble the burgers, lightly toast the whole wheat buns, then spread a layer of wasabi mayo on each half.
6. Place a lettuce leaf on the bottom half of each bun, add the salmon patty, and top with a slice of tomato. Close the burger with the top half of the bun and serve immediately.

Nutrition

• Calories: 400
• Protein: 25 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 70 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in omega-3 fatty acids from salmon, promoting heart health.
• Shiso leaves are high in antioxidants and may have anti-inflammatory properties.

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