Get the Recipe: Teriyaki Glazed Salmon Burgers
A lovely, light burger option, this flavourful teriyaki salmon burger is topped with quick pickled cucumbers.
Ingredients
Quick Pickled Cucumbers:
- 1/3 cup water
- 1/4 cup cider vinegar
- 1 teaspoon white sugar
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon fresh ginger, minced or ginger paste
- 1/4 teaspoon crushed red pepper
- 24 English cucumber slices, thinly sliced
Salmon Burgers:
- 1/2 cup panko bread crumbs
- 1/3 cup thinly sliced green onions
- 2 Tablespoons fresh cilantro, chopped
- 1 Tablespoons soy sauce
- 1 1/2 teaspoon fresh ginger, grated or ginger paste
- 1 teaspoon 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 sesame oil
For glaze:
- 1/4 cup store-bought or homemade teriyaki sauce, *or see notes for homemade version
For burger:
- 4 burger buns, toasted
- Additional cilantro leaves, for garnish
- Leaf lettuce
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 salmon burger ingredients in a medium bowl. Stir well, then divide the 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 for up to 8 hours, if making ahead.
- Heat a large non-stick skillet over medium-high heat. Add sesame oil to the pan and swirl to coat. Add salmon patties and cook patties for about 3 minutes on each side, or until cooked through to 145F internal temperature. 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 the bun. Top with a salmon burger, then top with 6 cucumber slices and a few cilantro leaves. Add the top half of the bun and serve.
You can freeze the salmon patties either uncooked (recommended) or cooked. Place the patties onto a baking sheet and freeze for a few hours until firm, then transfer to a freezer container to freeze for up to 3 months.
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 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).
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).
Serving: 1serving, 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
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