WEEKDAYS 1e|12c|p

Salmon Burgers with Pickled Cucumbers

Allison Fishman
Servings: 4
30 to 60 min

This salmon burger has everything you like about a traditional burger without all the calories. Give it a try.

  • Ingredients
  • step-by-step directions
Salmon Burgers with Pickled Cucumbers
  • 1/3 cup water
  • 1/4 cup cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon minced garlic
  • 2 teaspoons minced peeled fresh ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 24 thin English cucumber slices
  • 1/2 cup panko breadcrumbs
  • 1/3 cup thinly sliced green onions
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon grated lime rind
  • 1 pound skinless wild fresh or frozen Alaskan salmon fillet (finely chopped)
  • 1 1/2 teaspoons dark sesame oil
  • 1 tablespoon hoisin sauce
  • 4 hamburger buns with sesame seeds (toasted)
  • 1 large egg white
  • In a small saucepan combine water, cider vinegar, sugar, garlic, 1/2 teaspoon of the ginger, and red pepper flakes; bring to a boil. Remove from heat and add cucumber slices. Let stand for 30 minutes. Drain and set aside.
  • Combine panko, green onions, cilantro, soy sauce, remaining ginger, lime rind, egg and salmon in a bowl, and stir well. Divide the mixture into 4 equal potions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty.
  • Heat a large cast-iron skillet over medium-high heat. Add sesame oil to pan and swirl to coat. Add patties and cook for 3 minutes on each side or until desired degree of doneness. Brush tops of patties evenly with hoisin and continue cooking for 30 seconds.
  • Place one patty on bottom half of each bun. Top each patty with 6 cucumber slices and top half of bun.
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