"Easy and affordable, this is great to fix when your family is craving a specialty type burger. Prepared with canned salmon, this recipe offers an easy way add an Asian twist to a burger with just a hint of spice. It an be served with or without a bun. Add more Ginger or Sriarcha for a bigger kick."
Place a colander on top of a bowl. Open can of Salmon and put in colander; lightly divide fish product allowing juice to drain well. Let stand for at least 10 minutes. While salmon drains, mince onion and bell pepper, and place into a separate large bowl. Add salmon. (Discard juice.) Mix well. Add other ingredients, mixing lightly between each addition.
Form mixed product into 5 hamburger patties. Place on a cookie sheet, and cover with plastic wrap. Chill in refrigerator for at least an hour. (May be done many hours ahead of time)
To Cook, pour 1 TBSP Vegetable Oil and 1 TSP Sesame Oil into a 12 inch+ non-stick skillet, and allow to heat at Medium High until hot. Gently place burgers into skillet, and reduce to medium heat. Cook for 7 to 9 minutes on each side, allowing each side to brown well. Turn only once. Place cooked burgers on a serving platter. There should be no need for draining grease.
Lightly toast hamburger buns of choice:
Prepare Iceberg Lettuce, Sliced Tomato, and Sliced Sweet Onion on a platter: Set out Honey Mustard, Mayonnaise and Lemon Slices. May be eaten with or without a bun.