Salmon Burgers With Quick Pickled Cucumbers
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- Add the cucumber and onion; toss to combine. Let sit, tossing occasionally, for at least 15 minutes and up to 6 hours.
- Meanwhile, in a food processor, pulse the salmon 3 or 4 times, just until coarsely chopped (still somewhat chunky).
- Add the scallions, ½ teaspoon salt, and ¼ teaspoon pepper and pulse to combine. Form the mixture into ¾-inch-thick patties.
- Oil the grill grate. Grill the patties, turning once (do not press or flatten), until opaque throughout, 2 to 4 minutes per side.
- Place the burgers on the buns and top with the pickled cucumbers and onions.
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
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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