These salmon burgers are so good – way better than any I’ve ever bought. And they’re a snap to make. I love the ginger and cilantro combination – they are perfect complements to the salmon. The original recipe calls for pickled ginger, but I like to use fresh ginger. Either way, you can’t go wrong. Definitely allow time for the burgers to sit in the refrigerator for at least an hour. You can even make them the day before or the morning of.

Makes 4 burgers

Ingredients:

• 1 pound salmon fillet, skin discarded, cut into 1 inch cubes
  
• 2 Tbsp minced fresh ginger
• 1/2 small red onion, roughly chopped
• 1/3 cup cilantro leaves
• 2 tsp soy sauce (or tamari for gluten-free)
• 2 tsp toasted sesame oil
• 1/2 tsp coarse sea salt
• 1/4 tsp freshly ground black pepper
• 2 Tbsp coconut oil or sesame oil

Directions:

1. Place salmon on a sheet pan or a plate and stick it in the freezer for 15 minutes, just until it gets very cold but isn’t frozen solid. While you’re at it, place the bowl and blade from your food processor in the freezer too.
2. Blitz the ice cold salmon in 2 batches, using your ice cold food processor blade, until completely minced but not a paste. The cold temperature helps you grind the salmon evenly without it turning into a paste. Place the ground salmon in a large mixing bowl.
3. Put the ginger, red onion, cilantro, soy sauce, sesame oil, salt and pepper in the food processor’s bowl and pulse the mixture until it’s very finely chopped.
4. Add these aromatics to the salmon and use a rubber spatula or your hands to thoroughly combine.
5. Form the mixture into 4 patties. At this point, it’s ideal to refrigerate the burgers for at least 1 hour or as long as overnight, to really get the flavors into the salmon, but they’ll still be okay if you don’t have that extra time.
6. When you’re ready to cook, heat a grill or grill pan over medium-high heat. Rub the burgers with the coconut (or sesame) oil and cook until browned and firm to the touch, about 4 – 5 minutes per side.
7. Serve plain or on a bun (I like the Ezekiel Sprouted Grain Burger Buns) with any of your favorite toppings.

Adapted from It’s All Good by Gwyneth Paltrow and Julia Turshen.