Sand Point Salmon & Shishito Burger

Sand Point Salmon & Shishito Burger

12 servings

Ingredients

  • 2/3 Cup White Wine Vinegar

  • 1/4 Cup Sugar

  • 1 teaspoon Salt

  • 1 teaspoon Celery Seed

  • 3 Cups Celery (Thinly Sliced)

  • 6 Cups Cabbage (shredded)

  • 1 Cup Red Onions (Thinly Sliced)

  • 1/3 Cup Mayonnaise

  • 1/4 Cup Gochujang or Red Chili Paste

  • 1 1/2 Cups Mayonnaise

  • 12 Ounces Shishito Peppers (stemmed)

  • 12 Sesame seed buns, split

  • 12 Each Alaskan Salmon Burger 4oz 432207

Directions

  1. Slaw: combine vinegar, sugar, salt and celery seed and bring to a boil. Add half the celery and all the red onion. Combine with cabbage and mayo, adding pickling liquid and remaining celery ribbons. Season.

  2. Gochujang Mayo: combine mayo and gotchujang. Season.

  3. Grill shishito peppers, burgers, and buns.

  4. Spread cut sides of buns with gochujang mayo. Top with slaw, burgers, shishito peppers and top bun.

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