Photo: Oxmoor House
Hands-on Time
30 Mins
Total Time
38 Mins
Serves 4 (serving size: 1 burger)

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.

How to Make It

Step 1

Combine the first 6 ingredients in a small saucepan; bring to a boil. Remove from heat; add cucumber. Let stand 30 minutes. Drain.

Step 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.

Step 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.

Step 4

Place 1 patty on bottom half of each bun; top each patty with 6 cucumber slices and top half of bun.

Chef's Notes

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

Also appeared in: Oxmoor House, None, 2013,Cooking Light Lighten Up, America!

Ratings & Reviews

MarciaWykel's Review

April 15, 2013
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.

kimpiff's Review

July 17, 2012
These are amazing

vickierigsby's Review

June 24, 2012
Really good. I used fresh salmon and don't skip the pickled cucumbers. It brings out so many flavors.

KathleenLee's Review

May 23, 2013

ViennaVAfoodie's Review

June 12, 2012

Cyclequeen's Review

June 18, 2012

AnnieCG's Review

May 28, 2012
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!

Emz101's Review

May 02, 2013
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.

KellyDiff's Review

May 26, 2012
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.

ChefJuje's Review

July 20, 2012
I topped mine with peach salsa - absolutely delicious. The cucumbers looked good, too. I just didn't have any on hand.