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A salmon burger with grilled pineapple and fujikake spread is a delicious and healthy way to enjoy a burger. The salmon patty is made from fresh salmon, seasoned with herbs and spices, and grilled to perfection. The grilled pineapple adds a sweet and tangy flavor that perfectly complements the savory salmon. The Fujikake spread, made from Japanese seasoning mix, provides a unique and flavorful twist on traditional burger condiments. This burger is not only delicious, but also a great source of protein and omega-3 fatty acids. It is perfect for those looking for a healthy and tasty alternative to traditional beef burgers.
Maui Salmon Burger
Do you like pineapple on your pizza? Why not try it on your burger? Taste the tropics when you bite into this sweet and juicy Maui inspired burger!
Servings: 4
Keywords: furikake, pineapple, salmon burger, sockeye , salmon, aioli
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
Ingredients
Burgers & Toppings
- 1 pound Garden Salmon Burgers (2 packs)
- Pineapple
- Lettuce
- Furikake Aioli (ingredients & directions found below)
Furikake Aioli
- 1 egg yolk
- 1 tablespoon fresh lemon juice
- ½ cup olive oil
- salt to taste
- 1 tablespoon Barnacle Foods Alaskan Furikake Kelp Seasoning
Instructions
Furikake Aioli
- Separate the yolk with the white of the egg
- Add lemon juice
- Whisk together adding the olive oil slowly until thickened
- Season with a touch of salt and Barnacle Foods Alaskan Furikake Kelp Seasoning
Burger Assembly
- Preheat the grill to 400
- Cut Pineapple rind ends and rind off, slice into thin disks and cut out the middle core
- Wash lettuce
- Oil the grill gates and place the pineapple along with the salmon burgers as they both take 2-3 minutes to cook per side
- After the pineapple and salmon burger are cooked place each onto a bun top with lettuce and furikake aioli
Notes
If desired you can mix the seasoning into store bought mayonnaise. This recipe was photographed and tested using our garden salmon burgers.
AUTHOR PROFILE
Nicole is the in-house Chef at Wild For Salmon as well as a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.