Allison Fishman's Salmon Burgers with Pickled Cucumbers
Servings: 4
The ingredient list calls for 2 teaspoons ginger; the steps use 1/2 teaspoon for the pickles and 1 1/2 teaspoons for the burgers.
Ingredients
- 1/3 cup Water
- 1/4 cup Cider vinegar
- 1 tsp Sugar
- 1/2 tsp Garlic, minced
- 2 tsp Ginger, fresh, peeled and minced, divided
- 1/4 tsp Red pepper flakes, crushed
- 24 slice Cucumber, thin, English cucumber
- 1/2 cup Panko
- 1/3 cup Green onion, thinly sliced
- 2 tbsp Cilantro, fresh, chopped
- 1 tbsp Soy sauce, low-sodium
- 1 tsp Lime zest, grated rind
- 1 lb Salmon fillet, skinless wild Alaskan, fresh or frozen, finely chopped
- 1 Egg white, large
- 1 1/2 tsp Sesame oil, dark
- 1 tbsp Hoisin sauce
- 4 Hamburger bun, with sesame seeds, toasted
Directions
- Bring the water, vinegar, sugar, garlic, 1/2 teaspoon ginger and red pepper flakes to a boil in a small saucepan. Off the heat, add the cucumber slices and let stand 30 minutes. Drain.
- Combine the panko, green onions, cilantro, soy sauce, remaining ginger, lime rind, egg white and salmon. Shape into 4 patties 1/2 inch thick and press a nickel-size dent in the center of each.
- Heat a large cast-iron skillet over medium-high heat, swirl in the sesame oil and cook the patties 3 minutes per side, or to the desired doneness. Brush the tops with hoisin and cook 30 seconds more.
- Serve on the buns topped with 6 cucumber slices each.