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Hoisin-Mayo Salmon Burgers
with Roasted Sweet Potato Rounds
40 MIN
4 Servings
From the Test Kitchen
In this recipe, we’re making salmon burgers flavored with garlic, ginger and hoisin sauce, a sweet and savory Chinese barbecue-style sauce that we’re also mixing with mayo to use as a spread. And we’re serving them with sweet potato rounds, roasted until deliciously browned and crispy. One quick tip: to ensure that your burgers have the perfect consistency, be sure to let the salmon mixture rest for at least five minutes in step 4, after the ingredients have been combined. This gives the breadcrumbs time to moisten and expand, holding the ingredients together and making the burgers easy to form!
Get Plans-
NutritionPER SERVING
-
Calories700 Cals (est.)
fresh
ingredients
Title
time-saving
tips & techniques
step-by-step
instructions
1
Cook & flake the salmon:
Preheat the oven to 475°F. Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down. Cook 2 to 3 minutes per side, or until browned and cooked through. Remove from heat and transfer to a large bowl. Remove and discard the skin; using a fork, flake the cooked salmon into small pieces. Wipe out the pan.
2
Prepare the ingredients:
While the salmon cooks, wash and dry the fresh produce. Slice the sweet potatoes into ½-inch-thick rounds. Peel and mince the garlic and ginger. Halve the buns. Pick the cilantro leaves off the stems; discard the stems. In a bowl, combine the mayonnaise and half the hoisin sauce; season with salt and pepper to taste.
3
Roast the sweet potatoes:
Place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
4
Form the burgers:
While the sweet potatoes roast, carefully drain off and discard any liquid from the bowl of flaked salmon. Crack the eggs into a bowl; beat until smooth. To the bowl of flaked salmon, add the beaten eggs, breadcrumbs, garlic, ginger and remaining hoisin sauce. Season with salt and pepper; gently mix to combine. Set aside for 5 minutes. Using your hands, form the mixture into four ¾-inch-thick burgers, squeezing firmly to ensure the burgers are tightly packed.
5
Cook the burgers:
While the sweet potatoes continue to roast, in the pan used to cook the salmon, heat 1 tablespoon of olive oil on medium-high until hot. Add the burgers and cook 2 to 4 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate. Carefully wipe out the pan.
6
Toast the buns & serve your dish:
While the sweet potatoes continue to roast, in the same pan, heat 2 teaspoons of olive oil on medium until hot. Working in batches, add the buns, cut sides down, and toast 2 to 3 minutes, or until golden brown. Transfer to a clean, dry work surface. Spread a layer of the hoisin mayonnaise onto the cut sides of the toasted buns. Top the bun bottoms with the cooked burgers, as much of the cilantro as you’d like and the bun tops. Divide between 4 plates. Serve with the roasted sweet potatoes; garnish with the sesame seeds. Enjoy!
1
Cook & flake the salmon:
Preheat the oven to 475°F. Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down. Cook 2 to 3 minutes per side, or until browned and cooked through. Remove from heat and transfer to a large bowl. Remove and discard the skin; using a fork, flake the cooked salmon into small pieces. Wipe out the pan.
2
Prepare the ingredients:
While the salmon cooks, wash and dry the fresh produce. Slice the sweet potatoes into ½-inch-thick rounds. Peel and mince the garlic and ginger. Halve the buns. Pick the cilantro leaves off the stems; discard the stems. In a bowl, combine the mayonnaise and half the hoisin sauce; season with salt and pepper to taste.
3
Roast the sweet potatoes:
Place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
4
Form the burgers:
While the sweet potatoes roast, carefully drain off and discard any liquid from the bowl of flaked salmon. Crack the eggs into a bowl; beat until smooth. To the bowl of flaked salmon, add the beaten eggs, breadcrumbs, garlic, ginger and remaining hoisin sauce. Season with salt and pepper; gently mix to combine. Set aside for 5 minutes. Using your hands, form the mixture into four ¾-inch-thick burgers, squeezing firmly to ensure the burgers are tightly packed.
5
Cook the burgers:
While the sweet potatoes continue to roast, in the pan used to cook the salmon, heat 1 tablespoon of olive oil on medium-high until hot. Add the burgers and cook 2 to 4 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate. Carefully wipe out the pan.
6
Toast the buns & serve your dish:
While the sweet potatoes continue to roast, in the same pan, heat 2 teaspoons of olive oil on medium until hot. Working in batches, add the buns, cut sides down, and toast 2 to 3 minutes, or until golden brown. Transfer to a clean, dry work surface. Spread a layer of the hoisin mayonnaise onto the cut sides of the toasted buns. Top the bun bottoms with the cooked burgers, as much of the cilantro as you’d like and the bun tops. Divide between 4 plates. Serve with the roasted sweet potatoes; garnish with the sesame seeds. Enjoy!
Tips from Home Chefs