Equipment
- medium pan
- medium bowl
Ingredients
Salmon Patties
- Omsom Japanese Yuzu Misoyaki Starter
- 4 Partybus Bakeshop Scallion Buns or burger buns
- 1 lb ground salmon or 1/4 lb salmon filet
- 1/2 purple onion, minced
- 4 cloves garlic, minced
- 1 tomato
- 1/2 pineapple
- 1 pinch black pepper
Quick Pickled Asian Pear & Cabbage Slaw
- 1/2 head purple cabbage, thinly sliced
- 1/2 Asian pear thinly sliced into matchsticks
- 1/4 cup apple cider vinegar
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon white sugar
Serve with:
Top patties with sliced tomatoes, pineapple, and slaw.
Instructions
We partnered with Moonlynn Tsai — co-owner of Kopitiam + co-founder of Heart of Dinner (the nonprofit providing hot meals and care packages to low-income Asian-American homebound elderly in NYC) — to create this damn delicious salmon burger recipe featuring our Japanese Yuzu Misoyaki Starter.
Recipe by Moonlynn Tsai
- Mix all pattie ingredients in a medium-size bowl and let sit for at least 15 minutes or overnight for maximum flavor.
- Divide ground salmon into 4 portions.
- In a medium bowl, mix shredded cabbage, Asian pear, salt, apple cider vinegar, and white sugar. Let sit for 15 minutes.
- Slice pineapple into rings and slice tomato.
- Heat the pan to medium-high, lightly oil, and place cook patties for 2 minutes before flipping.
- Flip patties and lightly press down. Cook for 3 more minutes. If necessary, flip back and cook until the patty is thoroughly done. Set patties aside.
- Slice buns lengthwise and toast.
- Put patties onto buns and top with sliced tomatoes, pineapple, slaw, and enjoy!
