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Salmon and Kimchi Burgers

4 Servings
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In this recipe, salmon burgers get a big flavor boost from kimchi and gochujang, two Korean powerhouse ingredients that we like to keep on hand. Achieving tender, nicely textured burgers that hold together can be tricky, but we developed a technique. We process half of the salmon until smooth; this puree helps bind the remaining roughly chopped salmon and the kimchi. If you like, coat the patties with panko breadcrumbs before cooking to create an extra-crispy coating, but the results still are delicious without. Serve the burgers on toasted buns with our quick kimchi-flecked mayonnaise.

Ingredients

  • ¾

    cup cabbage kimchi, drained, plus 2 teaspoons kimchi juice

  • 4

    scallions, cut into 1-inch pieces OR 1 jalapeño chili, stemmed and quartered OR both

Directions

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Reviews
Marta M.
January 18, 2023
Outstanding
We get shipments of Alaska seafood by subscription. We usually roast the salmon, but this time we had some fresh kimchee on hand so we made these burgers. They were delicious — very moist and flavorful. Such a fun and different treat. We made happy eating noises throughout supper. Accompanied them with sweet potato fries.