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: Finn
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
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).
For the mayo, combine mayo, hoisin, lemon juice and Sriracha in a small bowl, stirring well until all lumps are smoothed. Set aside.
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)
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.
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/