I topped mine with peach salsa - absolutely delicious. The cucumbers looked good, too. I just didn't have any on hand.
Hoisin-Glazed Salmon Burgers with Pickled Cucumber
Comments and Reviews 1-8 of 8
ChefJuje Posted: 07/20/12
AnnieCG Posted: 05/28/12
These were delicious, definitely a keeper! I followed the recipe exactly, although I used a whole egg in place of the egg white, and an extra 1/4 cup of panko. I ate mine over greens with the pickled cucumbers and some chopped avocado. I did the prep work and formed the burgers in advanced, and then kept them in the fridge for a few hours. I think this helped them stay together. Can't wait to eat them again!
kimpiff Posted: 07/17/12
These are amazing
vickierigsby Posted: 06/24/12
Really good. I used fresh salmon and don't skip the pickled cucumbers. It brings out so many flavors.
AutumnA Posted: 05/15/12
I saw this recipe in the latest magazine and had to try it. I don't like soy sauce or hoisan as a rule, but this was really good! I didn't change any of the recipe ingredients. I made the burgers early in the day and let them sit in the fridge until dinner time. They held together wonderfully, and had a great flavor. Not heavy like salmon can sometimes be. Instead of having them on bread, I did a vegie stir fry with water chestnuts and brown rice. It was all too good. Thanks once again!!!
MarciaWykel Posted: 04/15/13
These were great. I'm not particularly fond of salmon, but the flavor was great and I loved the crunchy cucumbers on top. Instead of hamburger buns I used a whole grain sour dough bread that I grilled with butter and grated parmesean.
KellyDiff Posted: 05/26/12Philadelphia, PA
Verdict's still out on this one - I generally enjoyed, and an interesting way to use fish (I'm not a huge fan, so always looking for interesting recipes to incorporate more), but didn't love. I mixed some hoisin mixed with chili sauce as a topping for the burger, which made it more flavorful.
Emz101 Posted: 05/02/13
I didn't really like these at all. There are so many better salmon recipes out there. I found the ginger very overpowering of the salmon. The only thing that was ok in this recipe were the pickles, however I would rather just buy pickles then make them. I wouldn't make these again.