Salmon Burgers with Pickled Cucumbers

Summer & burgers just go together.  But “burgers” don’t always have to mean beef.  This awesome salmon version packs a healthful punch (lots o’ Omega-3’s) as well as a fabulous taste.  Eat ’em by themselves or in my 40-Min (well…almost) Homemade Buns!  Delish! 

Ingredients

  • 1-1/2 lb boneless, skinless salmon, patted dry, cut into 2″ pieces
  • 5 chives, finely chopped
  • 1 1″ piece ginger, peeled, minced
  • 1 garlic clove, minced
  • 2 T plus 2/3 c mayo
  • 1 t salt
  • 1 t toasted sesame oil
  • 4 t unseasoned rice vinegar
  • 3 med Persian cucumbers*
  • 1/2 jalapeno chile, thinly sliced
  • 1 t sugar
  • 1/4 c olive oil
  • 1/2 c rice flour**
  • 4 buns

Process 1/3 of salmon in a food processor, scraping down sides as needed, until very smooth & paste-like. Add remaining salmon & pulse until pieces are no bigger than 1/4″, 4-5 times (be careful not to make it too smooth). Transfer to a large bowl.

Add chives, ginger, garlic, 2 T mayo & 1 t salt to salmon & gently mix to combine. Form mixture into 4 patties about 3/4″ thick. Transfer to a baking sheet & chill at least 1hr or up to 3 hours (if longer than 1hr cover with plastic wrap).

Mix sesame oil, 1 t vinegar, remaining 2/3 c mayo & pinch of slat in a small bowl, set aside.

Toss cucumbers with a pinch of salt in another small bowl. Massage with your hands for a few minutes to soften & expel liquid. Discard any liquid that collects. Add chile, sugar & 2 t vinegar & toss to coat. Cover & chill pickles until ready to serve.

Heat oil in a large nonstick skillet over med-high. Remove salmon patties from refrig & sprinkle with flour just to coat the outside. Cook patties (in batches if necessary) until golden brown, about 3 minutes per side.

Build burgers with buns, patties, pickles, reserved sauce & any other toppings you like!

NOTES:

*I use regular cucumbers in place of Persian. They are a bit more seedy…but work just fine. Use a sharp knife or a mandoline to slice thin.

**I use regular flour in place of rice flour. Maybe there’s a difference…but I haven’t tested & compared.

Adapted from Bon Appetit.

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