Salmon Burgers with Sriracha Hoisin Mayo and Pickled Cucumbers
 
Prep time
Cook time
Total time
 
These zippy fish burgers would convert even the biggest skeptic. Pairs well with a sunny day!
Author:
Recipe type: Main
Serves: 4
Ingredients
  • Quick-pickled cucumbers:
  • ⅓ cup water
  • ¼ cup cider vinegar
  • 2 tsp sugar
  • 1 large clove garlic, crushed
  • 1 tsp ginger, grated
  • ½ tsp red pepper flakes
  • 25-30 slices cucumber, thinly sliced
  • .
  • Salmon patties:
  • ¾ cup panko crumbs
  • 3 large green onions, chopped
  • 1 Tbsp soy sauce
  • 2 Tbsp cilantro, finely chopped
  • 1 lime, zest
  • ~1.25 lbs wild salmon, skinned and cut into chunks
  • 1 large egg
  • .
  • Sriracha Hoisin Mayonnaise:
  • 3 Tbsp mayonnaise
  • 1 Tbsp hoisin
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp Sriracha
  • .
  • 4 sesame seed hamburger buns
  • 1 small bunch cilantro, leaves picked
Instructions
  1. For the cucumbers, combine water, vinegar, sugar, garlic, ginger and red pepper flakes in a saucepan. Heat through and stir until sugar dissolves. Remove from heat. Pour over cucumber slices and refrigerate for at least 30 minutes (up to 2 days).
  2. For the mayo, combine mayo, hoisin, lemon juice and Sriracha in a small bowl, stirring well until all lumps are smoothed. Set aside.
  3. For the burger patties combine all ingredients in a food processor (or chop very finely by hand). Divide the mixture into 4 equal parts, gently shaping each into a ½ inch thick patty. (If your patties are not staying together, most likely it is because the fish is not chopped finely enough)
  4. Heat a large pan over medium high heat. Add a touch of vegetable oil to pan and swirl to coat. Add patties to the pan, cooking for about 2-3 minutes on each side, or until desired level of doneness.
  5. Coat both sides of the hamburger buns with hoisin mayo and top patties with quick-pickles cucumbers and fresh cilantro leaves.
Notes
* If you can't find good, sustainable salmon where you live, I have also made this recipe using other fish. I love the rich flavour good salmon imparts, but with so many other flavours going on, you'll still have a successful fish burger if you use what's local to your area.
Recipe by Port and Fin at https://portandfin.com/salmon-burgers-with-hoisin-sriracha-mayo-quick-pickled-cucumbers/