Go Back
–+ servings
A close-up of a sandwich with a golden, crispy patty, fresh green lettuce, pickled red onions, and a toasted bun on a dark background.

Korean Salmon Burgers with Gochujang Mayonnaise

No ratings yet
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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 2
Course: Dinner, Main Course, Seafood
Cuisine: Californian, Korean-Inspired
Ingredients Equipment Method Notes

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
  • 2 Burger buns toasted
  • 2 leaves Bibb lettuce
  • ¼ cup 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. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
  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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: leftover patties keep in the fridge for up to 2 days. Reheat gently in a skillet to bring back the sear, the microwave will make them rubbery. The gochujang mayo keeps in an airtight container in the fridge for about a week.

Tried this recipe?

Let us know how it was!