Asian Fish Burgers with Slaw

Fresh fish pairs well with ginger, teriyaki and a sweet-tangy slaw to create the flavors of the Orient. Go bunless to save on carbs, and serve with a small amount of pickled ginger and/or wasabi for condiments. Look for them in the Asian foods department of your supermarket.

Ingredients:

Olive oil cooking spray
8 ounces skinless and boneless firm-flesh white fish or salmon, cubed
1/4  cup plain panko (Japanese bread crumbs)
2 tablespoons finely chopped green onion
1 tablespoon slightly beaten egg white (about 1/2 of an egg white)
2 teaspoons reduced-sodium teriyaki marinade and sauce
1 teaspoon grated fresh ginger
1/8 teaspoon fine sea salt
Nonstick cooking spray
2 large or 4 small Bibb or Boston lettuce leaves
Asian Slaw (recipe follows)
1/4 teaspoon toasted sesame seed (optional)

Instructions:

1. Preheat oven broiler. Lightly coat rack from broiling pan with cooking spray; set aside.
2. Place fish, panko and green onion in food processor container. In a bowl, stir together egg white, teriyaki sauce, ginger and salt until well combined; drizzle mixture over fish and crumbs in food processor container. Cover and process with on/off turns until coarsely minced (do not overprocess; small chunks should still be visible). Form mixture into two (4-inch-round, 1/2-inch-thick) patties. If necessary, slightly wet your hands before forming patties to prevent sticking.
3. Lightly spray both sides of patties with cooking spray. Place fish patties on prepared rack in broiling pan. Broil 4 inches from heat for 3 minutes. Carefully turn over; broil for 2 to 4 minutes more or just until fish is opaque and cooked through (do not overcook).
4. To serve, place patties on lettuce leaves on plate. Top with slaw. If desired, sprinkle with toasted sesame seed.

Grilling Directions: Preheat gas grill to medium-high for direct grilling. Lightly coat grill cooking screen with cooking spray. Lightly spray both sides of patties with cooking spray. Grill patties on grill screen, uncovered, for 3 minutes. Turn patties over; grill for 2 to 4 minutes more or just until fish is opaque and cooked through (do not overcook).

Asian Slaw

2 teaspoons seasoned rice vinegar
1 teaspoon granulated sugar
1/4  teaspoon reduced-sodium teriyaki marinade and sauce
1 cup finely shredded cabbage slaw mix

In a small bowl, combine rice vinegar, sugar and teriyaki marinade and sauce until sugar is slightly dissolved. Add cabbage slaw mix; toss until evenly coated. Makes about 2/3 cup.

To watch a video of this recipe, click here!

Prep Time:

Prep Time: 25 minutes
Broiling Time: 5 to 9 minutes
Yield: 2 servings (using white fish, 1 burger; with 1/3 cup slaw)