Gochujang Salmon Burger

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These Gochujang Salmon Burgers are packed with bold flavours, featuring juicy salmon patties with a kick of Korean gochujang, balanced by a crisp sesame slaw and tangy cucumber pickles. It’s a fresh and spicy twist on the classic burger, perfect for a satisfying weeknight dinner.

Author: zenak
Prep Time: 15 minutes
Total Time: 45 minutes
Yield: 4 1x

Ingredients

Scale

250g sweetheart cabbage (aka pointed/hispi cabbage), very thinly sliced
2 tbsp toasted sesame oil
2 tbsp toasted sesame seeds
1 cucumber, very thinly sliced
2 tbsp rice vinegar (or more, to taste)
1 tsp sugar (or more, to taste)
500g skinless salmon fillets
2 tbsp gochujang
2 tbsp soy sauce
50g panko breadcrumbs
100g mayonnaise
100g kimchi, finely chopped
Vegetable oil
4 brioche buns

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Slaw: In a large bowl, combine the sweetheart cabbage, toasted sesame oil, and sesame seeds. Season with salt and pepper, toss to coat, then refrigerate. The cabbage will soften as it sits, so don’t worry if it feels dry at first.
Pickle the Cucumber: Place the cucumber, rice vinegar, and sugar in a bowl. Season generously with salt, toss to combine, then refrigerate until ready to serve.
Make the Salmon Patties: Cut half of the salmon into large chunks and place in a food processor. Add the gochujang and soy sauce, and blitz until finely chopped (alternatively, you can do this by hand). Transfer to a large mixing bowl. Dice the remaining salmon into 1-2cm cubes, then add to the minced salmon mixture along with the panko breadcrumbs. Mix until combined, then form into four 2.5cm-thick patties. Refrigerate for at least 15 minutes, or up to a few hours if making ahead.
Make the Kimchi Mayo: In a small bowl, combine the mayonnaise and finely chopped kimchi. Refrigerate until ready to use.
Cook the Salmon Patties: Preheat your oven or air fryer to 200℃ (fan 180℃). Lightly brush or spray the patties with vegetable oil. Bake or air fry for 15-20 minutes, or until the patties are cooked through and caramelised on the outside.
Assemble the Burgers: Toast the brioche buns in a dry pan until golden. To assemble, spread a generous dollop of kimchi mayo on the bottom bun, followed by the salmon patty, a few cucumber slices, and some sesame slaw. Add more kimchi mayo on top and finish with the top bun. Serve the burgers immediately, with extra kimchi if desired. Enjoy!