After a nice dinner out at my favorite sushi restaurant, and was very anxious to try out my idea: A Japanese food inspired burger just in time for the grilling season!
From the Dr. Axe website: "Seaweed has long been a staple of Japan, which is one of the longest living cultures in the world. Is there a connection? You bet. Most notably, wakame seaweed is rich in a number of vitamins and minerals. It provides a great nutritional boost while supporting the cardiovascular system, maintaining hormonal balance, strengthening bones, improving circulation and promoting skin health."
I used my Gluten-Free Dinner Rolls as the bread for this particular meal. But of course you can use any gluten-free roll or hamburger bun for these juicy burgers.
Ingredients
For the wakami salad
2 cups dried wakame seaweed
3 tablespoons Tamari
1 tablespoon rice wine vinegar
1 tablespoon dry white wine
1 tablespoon sesame oil
1 tablespoon red pepper flakes (adjust to taste)
1/2 teaspoon brown sugar
2 tablespoons sesame seeds
For the burgers
3 cans pink salmon, drained
2 carrots, shredded
1 small zucchini, shredded
1 small onion, finely chopped
1/4 cup mayonnaise (I use Just Mayo)
1/4 cup Tamari
1/2 teaspoon cayenne pepper
salt & pepper to taste
olive oil for cooking
For the Wasabi Mayo
1/2 cup mayonnaise (I use Just Mayo)
1-2 teaspoons gluten-free wasabi powder (you can adjust this to your taste, too)
Directions
In a large bowl, soak the wakame in about 5 cups of water for about 30 minutes. Drain and squeeze out the water.
Combine the wakame with the rest of the ingredients and put in the refrigerator to rest while you prepare the burgers.
Place the salmon in a large bowl and using a fork, crush the salmon until it is uniform. (There are soft bones which will mix in).
Combine the salmon with all of the other ingredients except the olive oil.
Form the salmon into patties. You can make them bigger or smaller according to your preference.
Drizzle a little olive oil on a non-stick pan, or a parchment line baking sheet and bake in the oven at 400 F for about 15 minutes on each side.
Whisk together the wasami and mayo.
Assemble the burgers with the wakame salad, burgers and mayo, on your favorite gluten-free hamburger bun or Gluten-Free Dinner Roll.
