Everything’s Better with Pork: Japanese Salmon Burgers


I came across this recipe a few days ago on the Mixed Greens Blog, and it really caught my eye. Not only because it can be completely made with local ingredients, but because of the addition of pork to the salmon. It seemed that the ground pork would make for a really juicy burger, and it certainly did! Interestingly, a single mashed potato also plays a role in this burger and provides additional texture. The recipe originally comes from Harumi’s Japanese Cooking.

Chris says:

These are awesome — so juicy!

Lisa says:

Wow, yeah, what’s in them?

Chris says:

Pretty simple, mostly salmon, onion, potato… ground pork…

Lisa says:

Ground pork? Hmmm… I like them better before you told me that.

Chris says:

What? Why? You know that directly contradicts the title of this post.

Lisa says:

I don’t know, it just sounds weird.

Chris says:

Well, just let your tastebuds be your guide.

Lisa says:

Obviously my tastebuds didn’t find it to be a strange combination. My plate’s looking pretty bare now.

Chris says:

Great success!


Salmon Burgers
12 oz. salmon
4 oz. ground pork
1/2 small onion
1 tbsp butter
1 small potato, peeled
1 small beaten egg
salt & pepper
vegetable oil for frying

Remove bones and skin from salmon and chop until it is almost ground.
Chop the onion finely and cook lightly in the butter. Leave to cool.
Steam the potato for 15-20 minutes until soft enough to mash. Mash with a fork and leave it to cool without adding anything.
In a large bowl mix the chopped salmon and ground pork. Add cooked onion, mashed potato, beaten egg, salt & pepper.
Shape the mixture into 8 small burgers. Heat oil in a frying pan and cook burgers for ~3 minutes on each sides. Serve with your favorite toppings. We enjoyed them with wasabi mayo and sweet/spicy chili sauce.

4 Servings


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