Author: 陸培恩Ingredients: (makes 6 to 8 medium size burgers)

  • 1 pound fresh salmon filet, finely chopped
  • ¾ pound medium shrimp, clean and finely chopped
  • 1 egg plus 1 egg white
  • 2 red or yellow  mini bell peppers, finely diced
  • 1 Jalapeño, finely diced
  • 1 teaspoon lemon juice
  • 1 cup bread crumbs, divided
  • ½ cup grounded almond
  • 1 tablespoon white wine
  • 2 teaspoons chopped ginger
  • 2 teaspoons chopped green onions
  • 2 teaspoons soy sauce
  • 2 teaspoons mayonnaise
  • 2 tablespoons fresh chopped cilantros
  • 1 bag hamburger buns
  • 8 slices tomato
  • 8 lettuces leaves
  • ½ red onion, thinly sliced
  • Cooking oil for sautéing

Mustard Sauce:

  • 2 tablespoons hot sweet mustard or Dijon mustard
  • 1/4 cup mayonnaise
  • 1 teaspoon sweet relish
  • 1 teaspoon fresh lemon juice
  • Dash salt, dash sugar

Mix all ingredients together in a small bowl. Refrigerate.

Cooking steps:

  1. Line a parchment paper on baking sheet.
  2. In a medium bowl, combine all the ingredients.  Divide the ingredients into six to eight equal portion and form patties into approximately 3/4-inch thick.
  3. Put patties on baking sheet, cover with plastic wrap and refrigerate for 30 minutes, overnight, if needed.
  4. Place a medium skillet over medium heat, heat cooking oil. 
  5. Coat each burger with bread crumbs.  Once the oil is heated, arrange patties gently; sauté first side for 4 minutes then carefully flipper over and sauté another 4 minutes or until golden brown.
  6. Meanwhile toast the buns in oven with low temperature.
  7. Spread mustard sauce evenly on toasted buns; lay salmon patty first, adds more sauce, top with a couple of lettuce leaf, tomato slices and onions.  Cover with top of bun and serve.