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.<\/p>\n\n\n\n

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). <\/p>\n\n\n\n

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

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Build burgers with buns, patties, pickles, reserved sauce & any other toppings you like!<\/p>\n\n\n\n

NOTES:<\/p>\n\n\n\n

*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.<\/p>\n\n\n\n

**I use regular flour in place of rice flour. Maybe there’s a difference…but I haven’t tested & compared. <\/p>\n\n\n\n

Adapted from Bon Appetit<\/em>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Summer & burgers just go together.\u00a0 But “burgers” don’t always have to mean beef.\u00a0 This\u00a0awesome salmon version packs a healthful punch (lots o’ Omega-3’s) as well as a fabulous taste.\u00a0 Eat ’em by themselves or in my 40-Min (well…almost)\u00a0Homemade Buns!\u00a0 Delish!\u00a0 Ingredients 1-1\/2 lb boneless, skinless salmon, patted dry, cut into 2″ pieces 5 chives,<\/p>\n