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.
From: Cooking Light JUNE 2012
1/20/2013 12:53:14 PM
Cider vinegar, 1/4 cup
Sugar, 1 tsp
Garlic, 1 clove
Ginger, small piece
Crushed red pepper, 1/4 tsp
English cucumbers, 1 large
Panko, 1/2 cup
Green onions, 1 bunch
Fresh cilantro, 1 bunch
Low-sodium soy sauce, 1 Tbls
Lime, 1 small
Skinless wild fresh or frozen Alaskan salmon fillet, 1 (1-lbs)
Egg, 1 large
Dark sesame oil, 1 1/2 tsp
Hoisin sauce, 1 Tbls
Mince garlic and ginger
Slice up around 24 thin English cucumber slices
Thinly slice green onions
Chop cilantro to yield around 2 Tbls
Grate ginger to yield around 1 1/2 tsp
Grate lime rind to yield 1 tsp
Finely chop salmon
Remove yolk from egg
Toast hamburger buns
Combine 1/3 cup water, vinegar, sugar, garlic, ginger, and red pepper in a small saucepan and bring to a boil.
Remove from heat;
Let stand 30 minutes.
Combine panko, green onions, cilantro, soy sauce, lime zest, salmon, and 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.
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.
Place 1 patty on bottom half of each bun; top each patty with 6 cucumber slices and top half of bun.
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