Hoisin-Glazed Salmon Burgers with Pickled Cucumber
from Cooking Light
1/3 cup water
1/4 cup cider vinegar
1 tsp sugar
1/2 tsp minced garlic
1/2 tsp fresh ginger, peeled and minced
1/4 tsp crushed red pepper
24 thin English cucumber slices (~1/2 cucumber)
1/2 cup panko
2-3 green onions, thinly sliced
2 Tbsp fresh cilantro, chopped
1 Tbsp lower-sodium soy sauce
1 1/2 tsp fresh ginger, peeled and grated
1 tsp lime rind, grated
1 (1-lb) skinless wild, fresh or frozen, Alaskan salmon fillet, finely chopped
1 large egg white
1 1/2 tsp dark sesame oil
2 Tbsp hoisin sauce
6 slider-sized hamburger buns, toasted, if desired
Combine the first 6 ingredients for the cucumbers in a small saucepan; bring to a boil. Remove from heat; add cucumber. Let stand 30 minutes. Drain.
Combine panko and the next 7 burger ingredients (through egg white) in a bowl, and stir well. Divide the mixture into 6 equal portions, gently shaping each into a 1/2-inch-thick patty.
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 done. Brush tops of patties evenly with hoisin; cook for 30 seconds.
Place 1 patty on bottom half of each bun; top each patty with 4 cucumber slices and top half of bun.
Yield: 6 small burgers
Nutrition Information (per burger): 263 calories; 10.3 g. fat; 47 mg. cholesterol; 468 mg. sodium; 21.8 g. carbohydrate; 0.5 g. fiber; 21 g. protein
Result: Sweet and a bit spicy, these bold Asian flavors season these salmon burgers beautifully. These burgers are on the “large slider” side, so 1 with a side or 2 as a meal would be appropriate. I think a fun side would be an Asian slaw with cilantro or some grilled asparagus or other veggie. A quick, delicious meal perfect for summer. Enjoy!