This was TOTALLY YUM! More or less followed it...maybe put in a tad more ginger...but it was great. Got ciabatta rolls and sliced in 1/2 and just used 1/2 for an open face. YUM!
Hoisin-Glazed Salmon Burgers with Pickled Cucumber
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.
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Total: 38 Minutes
- Calories: 324
- Fat: 8.6g
- Saturated fat: 1.5g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 3.1g
- Protein: 29.4g
- Carbohydrate: 30.1g
- Fiber: 1.7g
- Cholesterol: 59mg
- Iron: 2.6mg
- Sodium: 473mg
- Calcium: 89mg
- 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
- 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. 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. 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. 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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