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Salmon and Kimchi Burgers
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.
4
Servings
30 minutes
plus chilling
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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01In a food processor, combine the kimchi and scallions, then process until finely chopped, 30 to 60 seconds. Transfer ½ cup of the kimchi mixture to a medium bowl. Transfer the remaining mixture to a small bowl, then stir in the mayonnaise, kimchi juice and ¼ teaspoon each salt and pepper; reserve the food processor bowl and blade (no need to clean them). Cover the mayonnaise mixture and refrigerate until ready to serve.
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