1. Cut salmon into 2-inch chunks, removing any pin bones you find along the way.
2. In a food processor, pulse salmon in short bursts until finely chopped but not pureed—you want texture, not paste.
3. Transfer chopped salmon to a large bowl and add breadcrumbs, beaten egg, chopped green onions, soy sauce, sesame oil, grated ginger, garlic powder, salt, and pepper.
4. Gently mix everything with your hands until just combined—don’t overwork the mixture or burgers will be tough.
5. Divide mixture into 4 equal portions and form into patties about 3/4-inch thick, making a slight indentation in the center of each.
6. Place on a plate, cover with plastic wrap, and refrigerate for at least 30 minutes to help them hold together.
7. Preheat grill to medium-high heat and clean and oil the grates well to prevent sticking.
8. Grill salmon patties for 4-5 minutes per side, or until they reach 145°F internal temperature and flake easily.
9. During the last minute, toast the buns cut-side down on the grill until lightly golden.
10. Assemble burgers with lettuce, salmon patty, avocado slices, and any additional toppings you love.

Nutrition Information (Per Burger):

• Calories: 385
• Carbohydrates: 28g
• Protein: 28g
• Fat: 18g
• Fiber: 4g
• Sodium: 685mg
• Omega-3 fatty acids: 1.2g (from salmon)
• Vitamin D: 25% DV (from salmon)

These burgers provide heart-healthy omega-3s and complete protein in a delicious package

Notes:

• Seriously, don’t over-process the salmon—chunky texture is what makes these special
• Every grill heats differently, so watch for firm texture and easy flaking rather than strict timing
• If the mixture seems too wet, add more breadcrumbs; if too dry, add another beaten egg
• Fresh ginger makes a huge difference—don’t substitute with powder

Storage Tips:

• Store cooked burgers covered in the fridge for up to 3 days
• Raw patties can be frozen for up to 3 months—just thaw overnight before grilling
• Don’t assemble burgers too far ahead or the buns will get soggy
• Leftover burgers are great flaked into salads or grain bowls

Serving Suggestions:

• Asian-inspired: Top with pickled cucumber, sprouts, and wasabi mayo
• California style: Add avocado, tomato, and Asian-inspired slaw
• Lettuce wrap: Skip the bun and serve in butter lettuce cups for low-carb option
• Slider party: Make smaller patties for appetizer-sized portions

Mix It Up (Recipe Variations):

• Spicy Version: Add 1-2 teaspoons sriracha and red pepper flakes to the mixture
• Teriyaki Style: Brush with teriyaki sauce during last minute of grilling
• Herb-Crusted: Add fresh cilantro and basil to the salmon mixture
• Crunchy Texture: Mix in finely diced water chestnuts for extra crunch

What Makes This Recipe Special:

This recipe perfectly marries the American love of burgers with authentic Asian flavors, creating something that feels both familiar and exotic. The gentle processing technique preserves the salmon’s natural texture while the Asian seasonings add complexity and depth that elevate this beyond typical fish burgers into something truly special and memorable.