Awesome Asian Salmon Bugers with Ginger-Lime Cream for Lent

March 16, 2012

These awesome salmon burgers are delicious meal during lent.  Chunks of salmon are seasoned with Asian flavors like soy sauce, garlic, and oyster sauce (all of which can be found at your local supermarket or Asian market).  Instead of ketchup and mustard, these burgers are paired with a homemade lime-ginger cream made with mayonnaise, fresh ginger, and lime juice.  Top them with butter lettuce and a slice of juicy tomatoe.  Salmon burgers with lime-ginger cream is a delightful meal that can be eaten any time of the year.

Asian Salmon Burgers with Ginger Lime Cream


1 pound Salmon
2 tablespoons Soy Sauce
1 clove Garlic
1 teaspoon Powdered Ginger
1 teaspoon Oyster Sauce
1 Green Onion, Chopped
1 tablespoon Fresh Basil, Chopped (about 5 leaves worth)
5 1/2 tablespoons Sesame Oil
For the Ginger Lime Sauce:
1/4 cup Mayonnaise
2 tablespoons Sour Cream
1 teaspoon Fresh Ginger
1 tablespoon Soy Sauce
1 Green Onion, Chopped
1/4 Lime, Juiced
Cut the salmon into large hunks and run it through a food processor until no large pieces remain.
Add to the salmon the soy sauce, garlic, ginger, oyster sauce, green onion, and basil.
Combine ingredients well and form 4 large patties from mixture.
Heat up the sesame oil in a large frying pan on medium high heat and add in the patties. Cook for about 10 minutes flipping once half way through.
To make the sauce, add together all the above listed ingredients and stir to combine.
Pour a spoonful of sauce over the top of the finished salmon burger and serve inside a toasted bun.

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