- Preparation time
- 10 mins
- Cooking time
- 10 mins
- 4 people
- July 27, 2016
Salmon Burgers with Sriracha Hoisin Mayo and Pickled Cucumbers
These zippy fish burgers would convert even the biggest skeptic. Pairs well with a sunny day!
I love these salmon burgers. LOVE. They manage to convert event the staunchest anti-salmon-burger people (like my husband, Colin, who not only feels lukewarm about salmon in general, but also feels strongly about burgers containing beef), but also please the salmon lovers among us (like my mum).
In lieu of traditional condiments- because I just can’t see a salmon burger jiving that hard with ketchup and cheese- a sweet and spicy Asian-inspired mayo, fresh cilantro and zippy quick-pickled cucumbers. That’s it.
Infused with ginger and garlic, the quick-pickled cuke slices add freshness, crunch and acidity to the burger, as well as a powerful punch of flavour. The salmon patty itself is infused with tangy lime zest, green onions and salty-umami soy sauce with egg and crispy panko crumbs to help bind it together. Spicy Sriracha and sweet hoisin sauce whipped into rich mayo, adds not only another layer of flavour, but also a small touch of much-needed fats to allow all those flavours to really sing on the palette.
If you can’t find good salmon where you live, I have also made this recipe using other fish. I love the rich flavour good salmon imparts, but with so many other flavours going on, you’ll still have a successful fish burger if you use what’s local to your area. In Hawaii, I once made these with mahi mahi (and added a few slices of ripe avocado). Yum.
- 1/3 cup water
- 1/4 cup cider vinegar
- 2 tsp sugar
- 1 large clove garlic, crushed
- 1 tsp ginger, grated
- 1/2 tsp red pepper flakes
- 25-30 slices cucumber, thinly sliced
- 3/4 cup panko crumbs
- 3 large green onions, chopped
- 1 Tbsp soy sauce
- 2 Tbsp cilantro, finely chopped
- 1 lime, zest
- ~1.25 lbs wild salmon, skinned and cut into chunks
- 1 large egg
- 3 Tbsp mayonnaise
- 1 Tbsp hoisin
- 1 Tbsp fresh lemon juice
- 1 Tbsp Sriracha
- 4 sesame seed hamburger buns
- 1 small bunch cilantro, leaves picked
- For the cucumbers, combine water, vinegar, sugar, garlic, ginger and red pepper flakes in a saucepan. Heat through and stir until sugar dissolves. Remove from heat. Pour over cucumber slices and refrigerate for at least 30 minutes (up to 2 days).
- For the mayo, combine mayo, hoisin, lemon juice and Sriracha in a small bowl, stirring well until all lumps are smoothed. Set aside.
- For the burger patties combine all ingredients in a food processor (or chop very finely by hand). Divide the mixture into 4 equal parts, gently shaping each into a ? inch thick patty. (If your patties are not staying together, most likely it is because the fish is not chopped finely enough)
- Heat a large pan over medium high heat. Add a touch of vegetable oil to pan and swirl to coat. Add patties to the pan, cooking for about 2-3 minutes on each side, or until desired level of doneness.
- Coat both sides of the hamburger buns with hoisin mayo and top patties with quick-pickles cucumbers and fresh cilantro leaves.