Banh Mi Salmon & Shrimp Burgers
These Banh Mi–inspired salmon and shrimp burgers take all the familiar, beloved flavors of a Banh Mi—a juicy, tangy pickle, fresh, crisp vegetables, and a hearty protein—and turn them into a burger.
Servings 4 people
Equipment
- Food Processor
- grill or grill pan
Ingredients
Đồ Chua
- 1 medium diakon radish approx. 3 cups
- 2 medium carrots approx. 1 1/2 cups
- 1 cup white vinegar
- 1 cup water
- 1/4 cup granulated sugar
Salmon & Shrimp Burgers
- 12 oz salmon skin removed
- 1 lb shrimp deveined, deshelled, tail-off
- 2 tbsp soy sauce
- 1/3 cup cilantro
Spicy Mayo
- 1/2 cup mayonnasie
- 2 tbsp sriracha
- 1 lime juiced
Assembly
- 4 buns
- 1-2 jalapeños sliced
- 2 Persian cucumnbers sliced
- 1/2 - 3/4 cup cilantro for topping
Instructions
Đồ Chua
- Start by peeling both the daikon and the carrots. Cut them into matchsticks. First, use a sharp knife to cut the daikon and carrots into manageable lengths, approximately 2 inches long. Then, slice them lengthwise into even planks, and finally, cut the planks lengthwise again to create matchsticks.
- Place the cut daikon and carrots into a large bowl and generously salt them. Let them sit for 10 minutes. Then, drain, rinse, and transfer them to a jar with a lid.
- In a small saucepan over low heat, add the vinegar, water, and sugar. Heat just until the sugar dissolves. Pour the pickling mixture into the jar, discarding any excess if needed. Seal the jar and place it in the fridge for 45 minutes.
Spicy Mayo
- In a bowl, combine the mayonnaise, sriracha, lime juice, and a pinch of salt. Mix until smooth and store in the refrigerator, covered, until ready to use.
Salmon & Shrimp Burgers
- In a food processor, add the deveined, deshelled shrimp, cubed salmon (skin removed!), soy sauce, and a heavy pinch of salt. Pulse several times until the shrimp and salmon are finely chopped but not yet a paste. Add the cilantro and pulse just until a paste forms. The consistency should be smooth, without any large chunks. Do not over process!
- On a parchment-lined plate or sheet tray, add the shrimp and salmon mixture to a biscuit cutter or ring mold. Spoon the mixture in, then smooth it out with a wet hand. Divide the mixture across four patties.
- Place the burgers into the freezer to set for 20 minutes.
- Preheat the grill to 450–500°F. Ensure the grates are clean, fully preheated, and preferably lightly oiled with a high smoke point oil such as canola or vegetable oil (optional).
- Place the patties directly on the grill and close the lid. Cook for about 3 minutes per side, or until cooked through. The internal temp of cooked shrimp is 145℉, it can be removed between 135℉-140℉ and rested to 145℉.
- Spread a generous amount of spicy mayo on the bottom bun. Top with the pickled daikon and carrots, jalapeño slices, and cucumber (if using), followed by the salmon and shrimp burger and fresh cilantro.