Everyone will love this amazing burger! All you need is some fresh (or frozen) salmon fillets and a food processor.
Add salmon to food processor and pulse just until finely chopped. Do not over-process.
Transfer ground salmon to bowl. Add egg, mayonnaise, breadcrumbs, green onions, ginger, soy sauce, sesame oil, sugar, rice wine vinegar and pinch of salt. Mix to combine.
Divide mixture into 4 and shape into patties, about 1-inch thick.
Heat pan over medium heat. Pan fry until burgers are just cooked through, about 2 to 4 minutes per side.
For the wasabi mayonnaise, stir mayonnaise and wasabi paste until smooth. Then spread evenly on the bottom part of the buns. Add the patties, and top with avocado, cucumber, and - most importantly - pickled ginger.
For the patties:
500 g salmon, cut up in large chunks (fresh, or thawed)
1 tbsp. mayonnaise
1 cup panko breadcrumbs
2 green onions, finely sliced
1/2 tbsp. grated fresh ginger (or 1/2 tsp dried ground ginger)
1-1/2 tbsp soy sauce
1 tbsp sesame oil
1/2 tbsp sugar
1/2 tbsp rice wine vinegar
4 hamburger buns
For the toppings:
50 g Mayonnaise
1 tbsp Wasabi paste
1 avocado, slinced
1/2 English cucumber, finely sliced