Cool kids eat salmon in the form of a burger. This teriyaki salmon burger did not only teach me how to spell teriyaki but is also part of week five of the Top 10 Foods for Runners series! If you’d like to learn more about all the exciting benefits this tasty fish offers us runners, check out the full salmon post!
This teriyaki burger is only made better by the fried pineapple, runny egg, and black pepper mayo. And of course, the pretzel bun. The ultimate of all buns. I found mine at Trader Joe’s, but if you can’t get your hands on a pretzel bun, any sturdy bun should do the trick.
Side note: These go great with sweet potato fries! Or regular fries! Fries are just the best, aren’t they?
Teriyaki salmon burger
Ingredients
For the patties
- 8 oz canned salmon
- 2 tbsp green onion, finely chopped
- 1 tsp garlic powder
- 2 tbsp teriyaki sauce
- 1 egg, slightly beaten
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp oil, for frying
For the construction
- 3 tbsp mayo
- 1/2 tsp freshly ground pepper
- 2 pineapple rings
- 2 eggs
- 2 pretzel buns (or other buns)
- 1/2 cup coleslaw mix or lettuce
Instructions
For the patties
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Drain salmon and transfer to a bowl. Break up large chunks with a fork and add onion, garlic, teriyaki, egg, salt, and pepper. Mix together thoroughly and form two patties.
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Heat oil in a skillet over medium heat. add patties and cook until seared on both sides. About 3 minutes per side. remove from heat.
For the construction.
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Mix together mayo and pepper. Set aside.
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Heat a dry nonstick skillet to medium heat. add pineapple and cook until both sides are slightly charred. Keep skillet heated and cook eggs over easy.
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Toast the buns and spread black pepper mayo on each one. Top the bottom buns with coleslaw mix/lettuce, salmon patty, pineapple ring, egg, and top slice of the bun. Serve immediately.
