Salmon Burgers With Quick Soy Cucumbers |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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These burgers are great - I prefer these to regular hamburgers even if my husband doesn't. It is great to add some teriyaki sauce on top of the burger as well before cooking. They are fragile so handle with care while cooking. You can also sub and 18 oz canned salmon for fresh. This recipe is from Jon Ashton with some minor tweeking Ingredients:
1 tablespoon honey |
1 teaspoon sugar |
2 tablespoons soy sauce |
1/3 cup rice wine vinegar |
1 1/2 teaspoons sesame oil |
1/4 teaspoon salt |
black pepper |
1 unpeeled english cucumber, thinly sliced |
1 1/2 lbs uncooked salmon, skinned |
1 tablespoon minced garlic |
3 tablespoons dijon mustard |
1/2 teaspoon salt |
black pepper |
2 tablespoons canola oil |
4 seeded hamburger buns |
Directions:
1. To prepare cucumbers, combine first 6 ingredients in a bowl. Add cucumber and let marinate 15 minutes. Drain before using.
2. To prepare burgers, chop salmon into medium-size pieces, place in food processor in 2 batches, and pulse to dice. Transfer to a bowl. Add garlic, mustard, salt and pepper. Mix thoroughly.
3. Divide salmon mixture into 4 portions. Shape into four patties.
4. Heat a large skillet over medium-high heat; add oil. When oil is hot, place patties in pan and cook until browned, 3 to 4 minutes per side.
5. Toast buns. Top bun bottoms with salmon burgers and soy cucumbers. Place bun tops on top.
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