Ginger-Scallion Salmon Burgers With Miso Yogurt

Photo by Marcus Nilsson
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 498 calories
    • Fat 16 g
    • Sat Fat 3 g
    • Cholesterol 142 mg
    • Sodium 781 mg
    • Protein 41 g
    • Carbohydrate 46 g
    • Sugar 7 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 142 mg


  1. Check 2 medium carrots, grated
  2. Check 1/2 jalapeño pepper, chopped
  3. Check 2teaspoons rice vinegar
  4. Check 1teaspoon canola oil, plus more for the grate
  5. Check kosher salt and black pepper
  6. Check 1 1/4pounds skinless salmon fillet, cut into 1/2-inch pieces
  7. Check 1tablespoon finely grated fresh ginger
  8. Check 2 scallions, chopped
  9. Check 1/2cup panko bread crumbs
  10. Check 1 large egg
  11. Check 4 potato hamburger buns, split
  12. Check Miso Yogurt


  1. Mix together the carrots, jalapeño, vinegar, oil, and ¼ teaspoon salt in a medium bowl until combined.
  2. In a second medium bowl, gently mix together the salmon, ginger, scallions, bread crumbs, egg, ½ teaspoon salt, and ¼ teaspoon black pepper with your hands until just combined. Form the salmon mixture into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty (this will prevent overplumping during cooking). Refrigerate, covered, until firm, at least 30 minutes.
  3. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
  4. Grill the burgers until opaque throughout and an instant-read thermometer inserted in the center registers 130° F, 4 to 5 minutes per side.*
  5. Stack the Miso Yogurt, burgers, and carrot slaw between the buns.

    *This recipe includes the Real Simple test kitchen’s preferred cooking temperatures (considered safe by many experts) for burgers cooked to their juicy best. For maximum food safety, the U.S. Department of Agriculture recommends temperatures of 165° F for poultry, 145° F for fish, and 160° F for ground beef, lamb, and pork.