Hoisin-Glazed Salmon Burgers with Pickled Cucumber

I topped mine with peach salsa - absolutely delicious. The cucumbers looked good, too. I just didn't have any on hand.

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!

These are amazing

Really good. I used fresh salmon and don't skip the pickled cucumbers. It brings out so many flavors.

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!!!

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.

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.

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.