Sand Point Salmon & Shishito Burger

Name: Sand Point Salmon & Shishito Burger | Food Service Recipes | Trident Seafoods
Yield: 12 servings
Ingredients: 2/3 Cup White Wine Vinegar; 1/4 Cup Sugar; 1 teaspoon Salt; 1 teaspoon 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 Ounces Shishito Peppers (stemmed); 12 Sesame seed buns, split; 12 Each Alaskan Salmon Burger 4oz 432207

12 servings

Ingredients

2/3 Cup White Wine Vinegar
1/4 Cup Sugar
1 teaspoon Salt
1 teaspoon 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 Ounces Shishito Peppers (stemmed)
12 Sesame seed buns, split
12 Each Alaskan Salmon Burger 4oz 432207

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