Salmon Burgers With Quick Pickled Cucumbers

Salmon Burgers With Quick Pickled Cucumbers
 Christopher Baker
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Serves 4
preparation
15
minutes
cooking
15
minutes

Ingredients

1/4
cup
rice vinegar
1
tablespoon
sugar
kosher salt and black pepper
1
Kirby cucumber, very thinly sliced
1/4
sweet or white onion, thinly sliced
1 1/4
pounds
skinless salmon fillet, cut into 1-inch pieces
4
scallions, thinly sliced
4
hamburger buns

Directions

  1. Heat grill to medium-high. In a medium bowl, combine the vinegar, sugar, and ¼ teaspoon salt, stirring until the sugar and salt are dissolved.
  2. Add the cucumber and onion; toss to combine. Let sit, tossing occasionally, for at least 15 minutes and up to 6 hours.
  3. Meanwhile, in a food processor, pulse the salmon 3 or 4 times, just until coarsely chopped (still somewhat chunky).
  4. Add the scallions, ½ teaspoon salt, and ¼ teaspoon pepper and pulse to combine. Form the mixture into ¾-inch-thick patties.
  5. Oil the grill grate. Grill the patties, turning once (do not press or flatten), until opaque throughout, 2 to 4 minutes per side.
  6. Place the burgers on the buns and top with the pickled cucumbers and onions.
Kate Merker
May 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 111
  • Fat 12 g
  • Sat Fat 3 g
  • Cholesterol 86 mg
  • Sodium 652 mg
  • Protein 37 g
  • Carbohydrate 28 g
  • Sugar 8 g
  • Fiber 2 g
  • Iron 3 mg
  • Calcium 109 mg
What does this mean? See Nutrition 101.

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