• 4servings
  • 345calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, C, P
MineralsSilicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup soft tofu (about 4 ounces)

  2. 1 (7-ounce) can red sockeye salmon, drained, skin and bones discarded

  3. 1 (6-ounce) can skinless, boneless pink salmon in water, drained

  4. 1/4 cup chopped fresh chives

  5. 2 teaspoons Dijon mustard

  6. 1/2 teaspoon wasabi paste

  7. 1/8 teaspoon freshly ground black pepper

  8. 1 large egg white

  9. 1/2 cup panko (Japanese breadcrumbs)

  10. 1 teaspoon canola oil

  11. 4 curly leaf lettuce leaves

  12. 4 hamburger buns with sesame seeds

  13. 4 (1/4-inch-thick) slices tomato

  14. 4 (1/4-inch-thick) slices sweet or red onion

  15. 1/2 cup Edamame-Cilantro Pesto

Instructions Jump to Ingredients ↑

  1. Place tofu on several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 5 minutes. Place tofu in a large bowl. Add salmon to bowl; mash with a fork to crumble. Add chives and next 4 ingredients (through egg white); mix well. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place panko in a shallow dish; dredge patties in panko.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until golden brown. Place 1 lettuce leaf on each of the bottom halves of buns; top each serving with 1 tomato slice, 1 patty, and 1 onion slice. Spread 2 tablespoons Edamame-Cilantro Pesto over each serving; top with top halves of buns.


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