An improvement on the standard beef burger can be hard, but once you try this Asian-inspired substitute, you’ll find it hard to go back!


  • 1 Tbsp. diced red bell pepper
  • ½ tsp. cayenne pepper
  • 1 Tbsp. coarse grain Dijon mustard
  • 1 egg white
  • 1 green onion, thinly sliced
  • ¼ cup mayonnaise
  • ½ cup panko bread crumbs
  • 2 (5 oz.) salmon fillets, cut in 1-inch pieces
  • 1 tsp. salt
  • 2-3 tsp. Sriracha sauce
  • Optional toppings: basil prouts, 1 avacado (sliced), shredded red cabbage
  • 2 Tsp. plain yogurt


Combine mayonnaise and Sriracha sauce in small bowl. Set aside.

Place remaining ingredients in a food processor with metal S blade. Pulse chop to a coarse ground texture. Shape mixture into 4 (3-inch diameter) patties about ½-inch thick.

Attach bottom grill plate to Grill & Broil and preheat on HIGH broil to 375°F.

Cook salmon burgers 8-10 minutes turning over halfway through cooking until done (min. 145°F).

Spread cut side of buns with Sriracha mayonnaise. Fill buns with salmon burgers and shredded red cabbage, basil sprouts or sliced avocado, if desired.


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