Ingredients
-
6 burger buns
- 2lb salmon
- 1/2 cup panko breadcrumbs
- 1/2 cup minced green onion
- 6 tbsp This Little Goat Chili Lime Crunch
- 1/2 tbsp salt
- 1/2 cup thinly sliced green spring onion
- 5 large carrots, peeled into thin strips
- 1 tbsp honey
- 1 tablespoon seasoned rice vinegar
- 1/2 cup yogurt
- 1/4 cup + 2 tbsp kewpie mayo
Instructions
- Cut the salmon into cubes and season with salt.
- In a food processor, pulse the salmon cubes, panko breadcrumbs, minced green onion, This Little Goat Chili Lime Crunch, and salt until the mixture forms a sticky mince.
- Form the mixture into patties and place them in a single layer on a lined baking sheet. Refrigerate for a minimum of 30 minutes to allow them to firm up.
- In a bowl, combine theThis Little Goat Chili Lime Crunch, honey, mayonnaise, and seasoned rice vinegar. Toss the carrot strips and sliced green spring onion in the dressing and set aside.
- In another bowl, combine the This Little Goat Chili Lime Crunch, yogurt, and kewpie mayo to make the sauce. Spread the sauce on both sides of the toasted buns.
- Cook the chilled salmon patties on an oiled griddle until the outside is browned and the inside reaches an internal temperature of 145°F (63°C).
- Layer each salmon patty with a generous amount of carrot slaw on top of the saucy buns.
- Serve the This Little Goat Chili Lime Crunch salmon burgers and enjoy the harmonious combination of flavors and textures.
