Salmon and Kimchi Burgers | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Name: Salmon and Kimchi Burgers | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips
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; ¼ cup plus 2 tablespoons mayonnaise; Kosher salt and ground black pepper; 12 ounces boneless, skinless salmon fillets, pin bones removed, cut into rough 1-inch chunks; 1 tablespoon gochujang; 2 teaspoons toasted sesame oil; ¾ cup panko breadcrumbs (optional); 3 tablespoons grapeseed or other neutral oil, divide; 4 hamburger buns, toasted; Optional garnish: Lettuce leaves OR sliced tomatoes OR both

www.177milkstreet.com

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.

Keywords

Milk Street
Food
Biscuits

View Original

Share this recipe:

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
¼ cup plus 2 tablespoons mayonnaise
Kosher salt and ground black pepper
12 ounces boneless, skinless salmon fillets, pin bones removed, cut into rough 1-inch chunks
1 tablespoon gochujang
2 teaspoons toasted sesame oil
¾ cup panko breadcrumbs (optional)
3 tablespoons grapeseed or other neutral oil, divide
4 hamburger buns, toasted
Optional garnish: Lettuce leaves OR sliced tomatoes OR both