Hoisin-Glazed Salmon Burgers with Pickled Cucumber

Ingredients

• 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

Preparation

1. 1. Combine the first 6 ingredients in a small saucepan; bring to a boil. Remove from heat; add cucumber. Let stand 30 minutes. Drain.
2. 2. 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.
3. 3. 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.
4. 4. Place 1 patty on bottom half of each bun; top each patty with 6 cucumber slices and top half of bun.