Wild Alaska Salmon Kimchi Burger


• Alaska Canned Salmon, drained and flaked 3 cans (14.75 oz. ea.)
• Kimchi, prepared, coarsely chopped 3 cups
• Onion, diced 2 cups
• Eggs, beaten 3 each
• Sesame Seeds .5 cup
• Panko Bread Crumbs 1 cup
• Hamburger Bun, split 12 each
• Ketchup 1.5 cups
• Sriracha Sauce .5 cup
• Lettuce Leaf, crisp 12 each
• Tomato, 1/4” slice 12 each


Mix salmon, kimchi, onions, eggs, sesame seeds, and panko bread crumbs. Form into 4 oz. patties. Hold covered under refrigeration until needed. Combine ketchup and sriracha sauce and hold.

One Serving:

Griddle one patty until golden brown on both sides and heated through. Warm hamburger bun on the griddle. Spread 1 Tbsp. of Sriracha Ketchup on each side of toasted bun. Place salmon burger on the bottom bun. Top with tomato slice and lettuce. Close and serve.

OPTIONAL TOPPINGS: Cut green onions on diagonal, toss with flour and flash fry in Canola oil. Or, top with fried wonton skins.