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Salmon Burgers with Sriracha Hoisin Mayo and Pickled Cucumbers

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Ingredients

Scale

Quick-pickled cucumbers:

  • 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

Salmon patties:

  • 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

Sriracha Hoisin Mayonnaise:

  • 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

Instructions

  1. 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).
  2. For the mayo, combine mayo, hoisin, lemon juice and Sriracha in a small bowl, stirring well until all lumps are smoothed. Set aside.
  3. 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)
  4. 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.
  5. Coat both sides of the hamburger buns with hoisin mayo and top patties with quick-pickles cucumbers and fresh cilantro leaves.

Find it online: https://legenrecipes.com/recipe/salmon-burgers-sriracha-hoisin-mayo-pickled-cucumbers/