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Salmon Burgers With Quick Pickled Cucumbers

Salmon Burgers With Quick Pickled Cucumbers
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Serves 4| Hands-On Time: | Total Time:



  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.
By June, 2009

Nutritional Information

  • Per Serving
  • Calories 371Calories From Fat 111
  • Fat 12g
  • Sat Fat 3g
  • Cholesterol 86mg
  • Sodium 652mg
  • Protein 37g
  • Carbohydrate 28g
  • Sugar 8g
  • Fiber 2g
  • Iron 3mg
  • Calcium 109mg
What does this mean? See Nutrition 101 .

Quick Tip

Tender Greens With Champagne Vinaigrette
Make it a meal: Serve the salmon burgers with mixed greens tossed with sliced radishes, chopped chives, olive oil, lemon juice, salt, and pepper.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.