Miso-Glazed Salmon Burger

Miso-Glazed Salmon Burger

Course: Sandwiches
Product Category: Burger Buns
Cook Time: 30 minutes
Thaw Time for Bread: 2 hours
Total Time: 2 hours 30 minutes
Servings: 4 burgers
Print Recipe


Miso Glaze

  • 1/3 cup White Miso Paste
  • 1/4 cup Mirin
  • 1/4 cup White Sugar granulated
  • 2 tsp. Ginger grated

Napa Cabbage Slaw

  • 1 cup Napa Cabbage thinly sliced
  • 1/2 Tbsp. Sesame Oil
  • 1 tsp. Soy Sauce
  • 1/2 tsp. Togarashi

Burger Build


  • Thaw the Tribeca Challah Burger Buns at room temperature for 2-3 hours. Cut in half lengthwise, and lightly toast the crumb on a hot griddle with butter. Set aside until ready to build the burger.
  • To make the miso glaze, whisk the white miso paste, mirin, white sugar, and grated ginger until well combined.
  • To make the slaw, toss the Napa cabbage, sesame oil, soy sauce, and togarashi in a medium bowl until evenly coated.
  • Cut the green onions lengthwise, then cut into 4-5” length pieces. Set aside until ready to cook.
  • Season the salmon patties with salt. Pan fry the salmon patties in oil to desired doneness. Add the miso glaze to the pan and continuously spoon it over the salmon patties for about 2 minutes until well-glazed and remove. Add the green onion pieces to the pan and sauté for 1-2 minutes.
  • To build the sandwich, place the cooked salmon patty on the bottom part of the bun, add ¼ cup of the Napa cabbage slaw on top, and finish with 1 sautéed green onion.

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