Rating: 3.5 stars
54 Ratings
  • 5 star values: 4
  • 4 star values: 37
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 1
Kate Merker

Gallery

Credit: Christopher Baker

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

371 calories; fat 12g; saturated fat 3g; cholesterol 86mg; sodium 652mg; protein 37g; carbohydrates 28g; sugars 8g; fiber 2g; iron 3mg; calcium 109mg.
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