1lbskinless fresh or thawed frozen salmon fillet, finely chopped
1largeegg white
For cooking salmon burgers:
1 1/2teaspoonssesame oil
For glaze:
1/4cupstore-bought or homemade teriyaki sauce, *or see notes for homemade version
For burger:
4burger buns, toasted
Additional cilantro leaves, for garnish
Leaf lettuce
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Instructions
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.
Notes
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 waterIn 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).