Miso Butter Salmon Burgers

Karen, FamilyStyle Food

During the spring and early summer when salmon is in season, I prepare it as many ways as possible. Here I’ve formed salmon into burgers glazed with a savory miso butter and topped with a colorful, fresh Asian-inspired vegetable slaw.

Miso Butter Salmon Burgers with Asian Slaw
By Karen
Makes 4 servings


For the glaze:
2 tablespoons melted butter
1 1/2 tablespoons white miso paste
2 teaspoons sugar
1/2 teaspoon soy sauce

For the slaw:

2 carrots, peeled and sliced into thin matchsticks
1/2 each of a red and yellow sweet bell pepper, cut into thin matchsticks
1 1/2 cups shredded Napa cabbage
1 tablespoon chopped fresh cilantro
2 teaspoons sesame oil
Salt and freshly ground black pepper to taste

For the burgers:
1 1/2 pounds fresh salmon, chopped into ½-inch chunks
1/4 cup chopped fresh cilantro
1/4 cup finely chopped scallions
1/3 cup panko bread crumbs
1 tablespoon mayonnaise
1 1/2 teaspoons salt
1 teaspoon grated fresh ginger
Freshly ground black pepper to taste
1 tablespoon butter, softened
4 burger buns, split
Thinly sliced cucumber


Whisk together the ingredients for the glaze in a small bowl; set aside.

In a separate bowl, together the ingredients for the slaw; set aside.

In a large bowl, combine salmon, cilantro, scallions, bread crumbs, salt, ginger and black pepper. Form into 4 burger patties.

Place the patties on an oiled, medium-high gas grill, charcoal grill or a preheated heavy skillet on the stovetop. Cook 3 minutes or until golden; flip the burgers and top each with some of the miso butter mixture. Continue cooking an additional 2 or 3 minutes, until the glaze is melted and the patties are cooked to your liking.

Toast the buns and spread each with some of the softened butter.

Serve the burgers on the buns, topped with some slaw and a few slices of cucumber.

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