- 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
- calories 324
- fat 8.6 g
- satfat 1.5 g
- monofat 2.3 g
- polyfat 3.1 g
- protein 29.4 g
- carbohydrate 30.1 g
- fiber 1.7 g
- cholesterol 59 mg
- iron 2.6 mg
- sodium 473 mg
- calcium 89 mg
How to Make It
Combine the first 6 ingredients in a small saucepan; bring to a boil. Remove from heat; add cucumber. Let stand 30 minutes. Drain.
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.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.