You are here: Home » Recipes » Hoisin-Glazed Salmon Burgers with Pickled Cucumber Hoisin-Glazed Salmon Burgers with Pickled Cucumber Recipe by Our Cookbook Collection Yield 6 servings Sweet and a bit spicy, bold Asian flavors season these salmon burgers beautifully. PrintEmail Ingredients Cucumbers:1/3 cup water1/4 cup cider vinegar1 teaspoon sugar1/2 teaspoon minced garlic1/2 teaspoon fresh ginger, peeled and minced1/4 teaspoon crushed red pepper24 thin English cucumber slicesBurgers:1/2 cup Panko2 to 3 green onions, thinly sliced2 tablespoons fresh cilantro, chopped1 tablespoon lower-sodium soy sauce1 1/2 teaspoons fresh ginger, peeled and grated1 teaspoon lime rind, grated1 1/2 pounds skinless wild, fresh or frozen, Alaskan salmon fillet, finely chopped1 large egg white1 1/2 teaspoons dark sesame oil2 tablespoons hoisin sauce6 slider-size hamburger buns, toasted if desired Instructions Combine the first 6 ingredients for the cucumbers in a small saucepan; bring to a boil. Remove from heat; add cucumber. Let stand 30 minutes. Drain. Combine panko and the next 7 burger ingredients (through egg white) in a bowl, and stir well. Divide the mixture into 6 equal portions, gently shaping each into a 1/2-inch-thick patty. Heat a large cast-iron skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add patties; cook patties for 3 minutes on each side or until done. Brush tops of patties evenly with hoisin; cook for 30 seconds. Place 1 patty on bottom half of each bun; top each patty with 4 cucumber slices and top half of bun. Result: These burgers are on the “large slider” side, so 1 with a side or 2 as a meal would be appropriate. I think a fun side would be an Asian slaw with cilantro or some grilled asparagus or other veggie. A quick, delicious meal perfect for summer. Enjoy. Recipe courtesy of Nicole is a registered dietitian who believes in balance: love what you eat and be what you eat to live a long, healthy life. Her cooking style focuses on disease prevention in otherwise healthy people, emphasizing balance, moderation of all nutrients, and plentiful in what we know to be good. By day, Nicole is the Director of Nutrition Services at a Michigan hospital and by night, she is a home cook, wife, and healthy food blogger.