Korean Salmon Burgers with Gochujang Mayonnaise

Pan-seared salmon burgers with a crispy crust and tender center, topped with gochujang mayo, bibb lettuce, and pickled red onions on a toasted bun.

Why You'll Love Korean Salmon Burgers with Gochujang Mayonnaise

It's got everything-heat, crunch, juicy texture, and that bold Korean flavor thanks to gochujang. Bonus: it comes together in under 30 minutes.

Tips and Tricks

• Chill the patties-this helps them hold their shape when cooking.
• Don't over-process the salmon; you want texture, not paste.

Variations

• Add grated ginger or scallions to the burger mix for extra depth.
• Use brioche buns or lettuce wraps to switch up the base.

Substitutions

• Swap salmon for steelhead trout.
• Use Greek yogurt instead of mayo in the gochujang sauce for a tangy twist.

Best served with

• Sweet potato fries or sesame slaw
• Kimchi on the side
• Cold lager or sparkling yuzu soda

How to Store Leftovers

• Store uncooked patties in the fridge for up to 2 days. Cooked patties keep 3 days in the fridge; reheat gently in a skillet.

Common Questions

Korean Salmon Burgers with Gochujang Mayonnaise

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Pan-seared salmon burgers with a crispy crust and tender center, topped with gochujang mayo, bibb lettuce, and pickled red onions on a toasted bun.

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Prep Time 25 minutes mins

Total Time 1 hour hr 35 minutes mins

Course: Dinner, Main Course, Seafood

Cuisine: Californian, Korean-Inspired

Calories: 1090

Ingredients Equipment Method Nutrition

Ingredients

  

Burger Mixture

• 1 lb Skinless raw salmon ground in food processor
• 1 large Egg
• ½ cup Panko breadcrumbs
• 2 tablespoon Mayonnaise
• ¼ teaspoon Garlic powder
• ½ teaspoon Kosher salt
• ½ teaspoon Crushed red pepper flakes
• ½ Medium lime juiced
• Avocado oil for cooking

Gochujang Mayonnaise

• 1 tablespoon Gochujang
• ½ cup Mayonnaise

To Serve

• Burger buns toasted
• Bibb lettuce
• Pickled red onions

Equipment

• Food processor
• Mixing Bowls
• Nonstick or cast-iron skillet

Method

 

1. In a food processor, combine salmon, egg, panko, mayonnaise, garlic powder, salt, red pepper flakes, and lime juice. Pulse for 10-20 seconds until mixture is cohesive but not paste-like.
2. Form mixture into two patties and place on a parchment-lined plate. Chill for 1 hour to firm.
3. Heat a skillet over medium heat and add a drizzle of avocado oil. Sear patties 3-4 minutes per side, or until golden brown and internal temp reaches 135°F.
4. In a small bowl, whisk together gochujang and mayonnaise to make the sauce.
5. Toast burger buns in the oven at 400°F for 3-5 minutes or face-down in a hot skillet until golden.
6. Assemble: Spread gochujang mayo on bottom bun, add salmon patty, bibb lettuce, pickled onions, and more sauce. Top with other half of bun.

Nutrition

Calories: 1090kcalCarbohydrates: 28gProtein: 6gFat: 106gSaturated Fat: 17gPolyunsaturated Fat: 63gMonounsaturated Fat: 24gTrans Fat: 0.3gCholesterol: 59mgSodium: 2275mgPotassium: 155mgFiber: 2gSugar: 4gVitamin A: 123IUVitamin C: 3mgCalcium: 71mgIron: 2mg

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