Salmon Burgers with Cabbage Slaw and Sriracha Mayo

salmon burger

From Deborah Murphy for Food & Nutrition; photo by Jason Little; adjustments made for Intervale Food Hub members

Cabbage Slaw

  • 1½ cups green or purple cabbage, thinly sliced or shredded
  • 1½ tablespoons (20 milliliters) apple cider vinegar
  • 1½ tablespoons (20 milliliters) canola oil
  • ¼ teaspoon granulated white sugar
  • ¼ teaspoon (1 milliliter) toasted sesame oil
  • ¼ teaspoon ground black pepper

Salmon Burgers

  • 1 pound fresh salmon, skin and bones removed (or start with 1 lb. ground salmon)
  • 2 teaspoons fresh ginger root, peeled and grated
  • 2 cloves garlic, minced
  • 1 tablespoon (15 milliliters) reduced-sodium soy sauce
  • ½ tablespoon (7 milliliters) Sriracha Sauce
  • 2 tablespoons green onion, chopped
  • ¼ teaspoon ground black pepper
  • 1 large egg
  • ½ cup panko bread crumbs
  • 1 tablespoon (15 milliliters) canola oil

Sriracha Mayo

  • 1½ tablespoons mayonnaise
  • ½ tablespoon (7 milliliters) Sriracha sauce
  • 4 whole-grain hamburger buns


  1. To make slaw, thinly slice cabbage and place in a large bowl. In a separate small bowl, stir together apple cider vinegar, canola oil, sugar, sesame oil and black pepper. Pour vinegar mixture over cabbage and stir well with a wooden spoon. Cover bowl with plastic wrap and store in the refrigerator until ready to serve.
  2. To make salmon burgers, place salmon, ginger, garlic, soy sauce, Sriracha sauce, green onion and black pepper into the bowl of a food processor. Pulse 10 to 12 times, until salmon is well chopped and begins to form a dough.
  3. Transfer salmon mixture to a large bowl and stir in egg and panko bread crumbs. Line a plate with parchment paper. Using your hands, make 4 salmon patties and place each on the parchment-lined plate.
  4. In a 12-inch cast iron skillet, heat canola oil for 1 minute over medium heat. Arrange the 4 patties on the skillet so they are not touching.
  5. Cook over medium heat for approximately 5 minutes; flip and cook an additional 4 to 5 minutes on the other side. Use a cooking thermometer to ensure the internal temperature of each patty is at least 145°F (63°C), and transfer to a clean plate.
  6. To make Sriracha mayo, stir mayonnaise and Sriracha sauce together in a small bowl.
  7. To assemble the burgers, place a salmon patty on the bottom half of each bun. Top each patty with ½ tablespoon Sriracha mayo and ⅓ cup slaw. Top with the other half of the hamburger bun. Serves 4.