I first made these for a friend of mine. We’ll call them Friend X. They are not big fans of salmon, so when they came over for ‘burgers at my place’ they were quietly dismayed to find out I meant salmon burgers, not beef.
Of course, I didn’t know of their anti-salmon sentiments at the time. Friend X was so unbelievably polite they took my stupid fish burger with a smile!
Friend X: “Oh my god… This is actually really good.”
Me: “I know, right? I’m so happy with how they turned out. What a unique little burg! Salmon burgers are going to be my new thing for a while, I think.”
Friend X: “No seriously, I’m not even a fan of salmon and these are so tasty!”
Me: “… … what?”
Suffice it to say, I felt bad. I would never knowingly serve one of my guests an ingredient I knew they were not keen on. But who doesn’t love salmon? We live on the West Coast!
Either way, I was surprised (and delighted) to find out they really did like the recipe- so much, in fact, that they made it themselves the following week for a mutual friend!
And that, my friends, is how you accidentally convert a picky eater.
|Salmon Burgers with Sriracha Hoisin Mayo and Pickled Cucumbers|| |
- Quick-pickled cucumbers:
- ⅓ cup water
- ¼ cup cider vinegar
- 2 tsp sugar
- 1 tsp garlic, crushed
- ½ tsp + 1 tsp ginger, grated
- ½ tsp red pepper flakes
- 25-30 slices cucumber, thinly sliced
- Salmon patties:
- ¾ cup panko crumbs
- ⅓ cup green onions, chopped
- 1 Tbsp soy sauce
- zest of 1 lime
- ~1.25 lbs wild Alaskan salmon*, skinned
- 1 large egg
- 2 Tbsp vegetable or grapeseed oil
- Sriracha Hoisin Mayonnaise:
- 3 Tbsp mayonnaise
- 1 Tbsp hoisin
- 1 Tbsp fresh lemon juice
- 1 tsp Sriracha
- Lemon slices
- 4 sesame seed hamburger buns
- 1 bunch of cilantro
- For the cucumbers, combine water, vinegar, sugar, garlic, ½ tsp ginger and red pepper flakes in a saucepan. Bring to a boil. Remove from heat and add cucumbers. Let them stand for at least 30 minutes and drain before serving.
- For the mayo, in a small bowl combine mayo, hoisin, lemon juice and Sriracha. Set aside.
- For the patties, combine panko, green onions, 2 Tbs chopped cilantro, soy sauce, the remaining 1 tsp ginger, lime zest, salmon and egg in a food processor (or chop 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 the fish is not chopped finely enough. Dump the whole mixture onto a cutting board and chop some more.)
- Heat a large pan over medium heat. Add oil to pan and swirl to coat. Add patties, cooking for about 3-4 minutes on each side, or until desired level of doneness.
- Squeeze lemon juice on each patty and place on a toasted bun. Top with hoisin mayo, pickled cucumbers and cilantro leaves.
Adapted from the Noble Pig & Cooking Light