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Ginger-Scallion Salmon Burgers With Miso Yogurt

Ginger-Scallion Salmon Burgers With Miso Yogurt
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Serves 4| Hands-On Time: | Total Time:



  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. 
By June, 2013

Nutritional Information

  • Per Serving
  • Calories 498
  • Fat 16g
  • Sat Fat 3g
  • Cholesterol 142mg
  • Sodium 781mg
  • Protein 41g
  • Carbohydrate 46g
  • Sugar 7g
  • Fiber 3g
  • Iron 4mg
  • Calcium 142mg
What does this mean? See Nutrition 101 .

Quick Tip

Grill brush cleaning a grill
Chilling these burgers helps them hold together on the grill. Let them firm up in the refrigerator while you heat and clean the grate.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.