- In a mason jar or small bowl, mix Sweet and Sour Sauce by whisking or shaking together tomato paste, agave, apple cider vinegar, olive oil, salt, sambal, ginger and water. Set aside.
- Preheat grill, lightly coat burgers and pineapple rings with spray oil, add to hot grill grates and sprinkle with salt and pepper. Cover.
- Grill pineapple for about 3-4 minutes on each side and burgers for 6 minutes on each side, basting everything with Sweet and Sour Sauce until the internal temperature of the burgers reaches 165°F.
- Butter burger buns and toast lightly on grill.
- Remove everything from grill.
- Spread both sides of toasted buns with mayonnaise and assemble sandwiches by placing burger on bun and topping with pineapple, jalapeño, onion, and arugula.
Sweet and Sour Salmon Burgers
- Preparation15 minutes
- Cook Time 20 minutes
- Serves 2
INgredients
For Sweet and Sour Sauce:
- 2 tablespoons tomato paste
- ¼ cup agave syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- 1 tablespoon sambal
- 1 teaspoon freshly grated ginger
- 2 tablespoons water
For Burgers:
- Spray oil
- 2 pineapple rings
- 1 Package Good Catch® Plant-Based Salmon Burgers
- Salt and pepper
- 2 burger buns
- ¼ cup plant-based mayonnaise
- 1 thinly sliced jalapeño
- ¼ cup thinly sliced red onion
- 1 cup baby arugula
Instructions
- In a mason jar or small bowl, mix Sweet and Sour Sauce by whisking or shaking together tomato paste, agave, apple cider vinegar, olive oil, salt, sambal, ginger and water. Set aside.
- Preheat grill, lightly coat burgers and pineapple rings with spray oil, add to hot grill grates and sprinkle with salt and pepper. Cover.
- Grill pineapple for about 3-4 minutes on each side and burgers for 6 minutes on each side, basting everything with Sweet and Sour Sauce until the internal temperature of the burgers reaches 165°F.
- Butter burger buns and toast lightly on grill.
- Remove everything from grill.
- Spread both sides of toasted buns with mayonnaise and assemble sandwiches by placing burger on bun and topping with pineapple, jalapeño, onion, and arugula.
