These easy Asian-inspired salmon burgers make the perfect healthy dinner!
For the cashew cream:
- 1/2 cup cashews + water for soaking
- 1/4 cup water
- 2 tsp minced ginger
- 2 tsp soy sauce
- 2 tsp sriracha
- 1 tsp pure maple syrup
For the tuna burgers:
- Place cashews in a small bowl. Cover with warm water and set aside to soak while you make the burgers.
- Place Nut Thins in a blender or food processor (I used my Nutribullet) and blend until they resemble bread crumbs.
- Place Nut Thin crumbs, almond meal, and egg in a medium mixing bowl. Stir until well-combined. Add onion, garlic, soy sauce, sesame oil, ginger, sriracha, and pure maple syurup. Stir to combine.
- Add drained tuna and stir to combine (I used my hands). Form into four tightly-packed patties. Place patties on a plate and cover with foil. Refrigerate for at least 30 minutes.
- Meanwhile, drain soaked cashews. Place in high-speed blender or food processor (I used my Nutribullet) and add 1/4 cup water, ginger, soy sauce, sriracha, and pure maple syrup. Blend until completely smooth and creamy.
- Heat a large skillet over medium heat. Spray with olive oil spray or drizzle pan with oil of choice. Once the pan is hot, add tuna burgers. Cook for 3 minutes on the first side, flip, and cook for 2 minutes on the other side (or until browned).
- Serve on whole grain buns or over a bed of greens with cashew mayo.
*If you don’t have nut thins, feel free to use a scant 1/2 cup of breadcrumbs instead.