Teriyaki Glazed Salmon Burgers with Quick Pickled Cucumbers
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 burgers
A lovely, light burger option, this flavourful salmon burger is topped with quick pickled cucumbers.
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Quick Pickled Cucumbers:
- 1/3 cup water
- 1/4 cup cider vinegar
- 1 tsp sugar
- 1/2 tsp minced garlic
- 1/2 tsp minced peeled fresh ginger
- 1/4 tsp crushed red pepper
- 24 thin English cucumber slices
- 1/2 cup panko bread crumbs
- 1/3 cup thinly sliced green onions
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp soy sauce
- 1 1/2 tsp grated peeled fresh ginger
- 1 tsp lemon zest
- 1 lb. skinless fresh or thawed frozen salmon fillet finely chopped
- 1 large egg white
For cooking salmon burgers:
- 1 1/2 teaspoons dark sesame oil
- 1/4 cup store-bought or homemade teriyaki sauce *see notes for homemade version
- 4 burger buns toasted
- Additional cilantro leaves for garnish
- Leaf lettuce
Prepare pickled cucumbers by combining the water, vinegar, sugar, garlic, ginger and crushed red pepper in a small saucepan. Bring to a boil over medium-high heat. Remove from heat and add cucumber slices. Let stand 30 minutes, then drain. Refrigerate if making ahead.
Prepare the salmon burgers by combining all the the salmon burger ingredients in a medium bowl. Stir well, then divide mixture into 4 equal portions. Gently shape into a 1/2-inch thick, roughly 4-inch diameter patty. Press a thumbprint into the centre of each patty. Cover and refrigerate if making ahead.
Heat a large non-stick skillet over medium-high heat. Add sesame oil to pan and swirl to coat. Add salmon patties and cook patties for about 3 minutes on each side, or until cooked through. Top each patty evenly with 1 Tbsp of teriyaki sauce and allow to cook for 30 seconds more.
Place a bit of lettuce on the bottom half of bun. Top with a salmon burger, then top with 6 cucumber slices and a few cilantro leaves. Add top half of bun.
Quick Homemade Teriyaki Sauce:
1/2 cup soy sauce
1/2 cup white sugar
1 tsp brown sugar
3 cloves garlic crushed
1 Tbsp fresh ginger minced
Freshly ground black pepper
1/4-1/2 cup water
In a small saucepan, combine all the sauce ingredients. Bring to boil over high heat, then reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool completely. Thin mixture with water to desired thickness (usually 1/4-1/2 cup water).
Calories: 569kcal | Carbohydrates: 70g | Protein: 40g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 1313mg | Potassium: 3146mg | Fiber: 13g | Sugar: 31g | Vitamin A: 1380IU | Vitamin C: 58.8mg | Calcium: 358mg | Iron: 7.1mg