Sand Point Salmon & Shishito Burger

Name: Sand Point Salmon & Shishito Burger | Food Service Recipes | Trident Seafoods
Yield: 12 servings
Ingredients: 12 Wild Alaska Salmon Burger 4oz; 12 Ounces Shishito Peppers (stemmed); 12 Sesame seed buns, split; 2/3 Cup White Wine Vinegar; 1/4 Cup Sugar; 1 tsp Salt; 1 tsp 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 servings

Ingredients

12 Wild Alaska Salmon Burger 4oz
12 Ounces Shishito Peppers (stemmed)
12 Sesame seed buns, split

Slaw

2/3 Cup White Wine Vinegar
1/4 Cup Sugar
1 tsp Salt
1 tsp Celery Seed
3 Cups Celery (Thinly Sliced)
6 Cups Cabbage (shredded)
1 Cup Red Onions (Thinly Sliced)
1/3 Cup Mayonnaise

Gochujang Mayo

1/4 Cup Gochujang or Red Chili Paste
1 1/2 Cups Mayonnaise

Directions

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.
Gochujang Mayo: combine mayo and gochujang. Season.
Grill shishito peppers, burgers, and buns.
Spread cut sides of buns with gochujang mayo. Top with slaw, burgers, shishito peppers and top bun.