Hoisin-Glazed Salmon Burgers with Pickled Cucumber

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Quick-pickled cukes give these burgers tart crunch. Panko and egg white hold the patties together. Use cilantro leaves on the burgers as you would lettuce for herby freshness.

Ingredients:

1/3 cup water

1/4 cup cider vinegar

1 teaspoon sugar

1/2 teaspoon minced garlic

1/2 teaspoon minced peeled fresh ginger

1/4 teaspoon crushed red pepper

24 thin english cucumber slices

1/2 cup panko (japanese breadcrumbs)

1/3 cup thinly sliced green onions

2 tablespoons chopped fresh cilantro

1 tablespoon lower-sodium soy sauce

1 1/2 teaspoons grated peeled fresh ginger

1 teaspoon grated lime rind

1 (1-pound) skinless wild fresh or frozen alaskan salmon fillet, finely chopped

1 large egg white

1 1/2 teaspoons dark sesame oil

1 tablespoon hoisin sauce

4 (1 1/2-ounce) hamburger buns with sesame seeds, toasted

Directions:

1. Combine the first 6 ingredients in a small saucepan; bring to a boil. Remove from heat; add cucumber. Let stand 30 minutes. Drain.
2. Combine panko and the next 7 ingredients (through egg white) in a bowl, and stir well. Divide the mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty.
3. Heat a large cast-iron skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add patties; cook patties for 3 minutes on each side or until desired degree of doneness. Brush tops of patties evenly with hoisin; cook for 30 seconds.
4. Place 1 patty on bottom half of each bun; top each patty with 6 cucumber slices and top half of bun.

By RecipeOfHealth.com