These Spicy Salmon Burgers are simple yet absolutely loaded with flavor. A ginger, garlic salmon burger topped with quick pickled cucumbers, spicy mayo, sliced avocado and shredded cabbage sandwiched between a toasted brioche bun.
Course Mains & Entrees
Keyword asian salmon burger, burgers, salmon burgers, seafood burger
Prep Time 20mins
Cook Time 6mins
Total Time 26mins
Author Laurie McNamara
FOR THE SALMON PATTIES:
olive oil spray
freshly ground black pepper
1/2cuppanko breadcrumbsI like whole wheat
1/4cupchopped green onion
2tablespooncoconut aminosor sub with low-sodium tamari or soy sauce
1teaspoontoasted sesame oil
FOR THE PICKLED CUCUMBER:
1pinchred pepper flakes
1/2English cucumberthinly sliced
FOR THE BURGERS:
4brioche burger bunstoasted
1/4cupspicy mayosee notes
1/2cupor so shredded cabbage
PREPARE THE PATTIES:
Preheat your oven to 400°.
Pat the salmon filet dry with paper towel and place on parchment paper set onto a small rimmed baking sheet. Lightly spray with olive oil and season with kosher salt and freshly ground black pepper. Bake for 10 minutes.
Let cool and flake. Discarding the skin. (while cooling prepare the pickeled cucumber)
Once cool add to a bowl with panko, green onions, ginger, garlic, coconut aminos, sesame oil and egg. Use a fork to combine thoroughly.
Divide into fourths and shape into patties.
Preheat a griddle to 375° and coat lightly with extra light olive oil
Sear the salmon burgers 3 minutes a side or until golden and the internal temp has reached 160°
PREPARE THE PICKLED CUCUMBERS:
In a medium bowl, whisk the rice vinegar, water, honey, pepper flakes and salt until dissolved. Add in the cucumber slices, tossing to combine.
Set aside, tossing the cucumbers every so often.
BUILD THE BURGERS:
Top each toasted bottom bun with 1 tablespoon spicy mayo, 1/4 sliced avocado and then the salmon burger.
Then top the burger with the pickeld cucumbers (as much or little as you like), shredded cabbage and top toasted bun.