I used to not like fish. I know, I can’t believe it either. But, now if I could afford to, I would eat fish every day. When I was young, I would dabble in a little fried fish every now and then, only because it was fresh and my dad caught it, and it was what’s for dinner. Finally, I grew out of my picky stage and realized how delicious fish is, especially my dad’s cracker crusted pan-fried walleye. But, we’re not here to talk about walleye, we’re talking about salmon.
One of my first times trying salmon was at a place in downtown Minneapolis near my work. It was a fairly fancy seafood place, and I wanted to try to expand my horizons, so I ordered a salmon burger. It was so delicious. Granted, I did top it with tartar sauce, not knowing at the time it was weird – but it is. To this day, if I’m there for lunch, I’m likely to get the salmon burger. Too bad I don’t work in Minneapolis anymore.
So when I saw Nicole’s recipe for salmon burgers, it took me back to my nearly virgin fish days. The flavors aren’t really similar, but I still wanted to try it because I love salmon, and I really like Asian flare, so the hoisin glazed salmon burgers sounded right up my alley. These came together so super quickly, and even better, tasted amazing. The pickled cucumbers on top really add a bang to the burger. It might also have to do with me adding a little extra cayenne pepper to the pickling juices. The burgers were firm enough that I might have been able to grill them, but I didn’t want to take the chance of them falling apart, so I used a cast iron skillet. The sesame oil added the perfect amount of nuttiness and wasn’t too overpowering. This is a great summer burger recipe and alternative to your average turkey or beef burger.
Hoisin Glazed Salmon Burgers
Source: Adapted from Prevention RD
For the cucumbers:
1/3 cup water
1/4 cup apple cider vinegar
1 clove garlic, minced
1/2 tsp fresh grated ginger
1/2 tsp cayenne pepper
1/2 cucumber, sliced thin (about 16 slices)
For the burgers:
1/2 cup panko
4 tbsp chives, minced
2 tbsp cilantro, chopped
1 tsp low-sodium soy sauce
1 1/2 tsp fresh grated ginger
1 tsp lime zest
1-1 lb skinless wild, fresh salmon fillet, finely chopped
1 large egg white
1 1/2 tsp sesame oil
2 tbsp hoisin sauce
4 hamburger buns
1. In a small saucepan, combine water, vinegar, garlic, ginger and cayenne. Bring mixture to a boil. Remove from heat and add cucumbers. Let stand for 30 minutes.
2. In a large mixing bowl, gently toss together panko, chives, cilantro, soy sauce, ginger, lime zest, salmon and egg white. Separate mixture into four equal parts and shape into patties.
3. In a cast iron pan, heat sesame oil over medium-high heat. Add two patties to the pan and cook for 3-4 minutes, until beginning to brown on the bottom, and flip. Cook for another 3 minutes, brush the tops with hoisin sauce and cook for 30 seconds more.
4. Place patties on bun and top with cucumbers and top half of bun.