Wasabi Salmon Burgers with Edamame-Cilantro Pesto

Wasabi Salmon Burgers with Edamame-Cilantro Pesto
Photo by Jeff Kauck


  • 1 (7-ounce) can red sockeye salmon, drained, skin and bones discarded
  • ½ cup panko (Japanese breadcrumbs)
  • ¼ cup chopped fresh chives
  • 1 large egg white
  • 4 hamburger buns with sesame seeds
  • 4 (1/4-inch-thick) slices tomato
  • 1 teaspoon canola oil
  • + 8 more ingredients
    • 1/8 teaspoon freshly ground black pepper
    • ½ cup Edamame-Cilantro Pesto
    • 2 teaspoons Dijon mustard
    • 1 (6-ounce) can skinless, boneless pink salmon in water, drained
    • ½ cup soft tofu (about 4 ounces)
    • 4 curly leaf lettuce leaves
    • 4 (1/4-inch-thick) slices sweet or red onion
    • ½ teaspoon wasabi paste

Place tofu on several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 5 minutes. Place tofu in a large bowl. Add salmon to bowl; mash with a fork to crumble. Add chives and next 4 ingredients (through egg white); mix well. Divide mixture into 4 equal portions, sha...

View full recipe at My Recipes


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