Salmon Burgers With Sriracha Hoisin Mayo And Pickled Cucumbers Recipes

SALMON BURGERS WITH SRIRACHA HOISIN MAYO AND PICKLED CUCUMBERS

Steps:

• For the cucumbers, combine water, vinegar, sugar, garlic, ginger and red pepper flakes in a saucepan. Heat through and stir until sugar dissolves. Remove from heat. Pour over cucumber slices and refrigerate for at least 30 minutes (up to 2 days).
• For the mayo, combine mayo, hoisin, lemon juice and Sriracha in a small bowl, stirring well until all lumps are smoothed. Set aside.
• For the burger patties combine all ingredients in a food processor (or chop very finely by hand). Divide the mixture into 4 equal parts, gently shaping each into a ½ inch thick patty. (If your patties are not staying together, most likely it is because the fish is not chopped finely enough)
• Heat a large pan over medium high heat. Add a touch of vegetable oil to pan and swirl to coat. Add patties to the pan, cooking for about 2-3 minutes on each side, or until desired level of doneness.
• Coat both sides of the hamburger buns with hoisin mayo and top patties with quick-pickles cucumbers and fresh cilantro leaves.

5-INGREDIENT GRILLED SALMON BURGERS WITH SRIRACHA MAYONNAISE

Steps:

• For the burgers: Cut parchment or waxed paper into four 6-inch squares. Chop the scallions in a food processor. Add the salmon, lemon zest and juice, and pulse until finely chopped, with some small pieces remaining. Divide the salmon into four mounds on the parchment squares. Shape the salmon into patties, about 4 1/2-inches wide, being mindful not to over handle. Either cook right away or cover and refrigerate the burgers for a few hours before cooking.
• When ready to cook, preheat grill to medium heat, 375 to 400 degrees F.
• Sprinkle the tops of the burgers with salt and pepper. Grease the preheated grill with oil and carefully flip the burgers onto the grill, parchment-side up. Peel off the parchment and sprinkle the other side of burgers with salt and pepper. Cook until the centers begin to turn pale pink and the burgers release from the grill, about 5 minutes. Flip and cook through, about 3 minutes. For the mayonnaise: Combine the mayonnaise and Sriracha.
• Serve the burgers in buns or lettuce wraps. Top with the mayonnaise and serve with the lemon wedges.

SALMON BURGERS WITH SRIRACHA-SESAME MAYO

Steps:

• Preheat a grill pan, large cast-iron skillet or grill over medium-high heat. Oil the grill grates if using a grill.
• Cut the salmon into 1- to 2-inch chunks and transfer to a food processor. Pulse in 1-second intervals until the salmon is finely ground but not yet a paste. Scrape the salmon into a medium bowl. Add the panko, minced onion, jalapeno, 1 teaspoon salt and 1/2 teaspoon pepper; mix well. Form the mixture into 4 patties.
• Brush the salmon patties with oil and cook until nicely browned on the bottom, 3 to 4 minutes. Flip the patties and cook until browned and firm to the touch, 3 to 4 minutes longer.
• Meanwhile, whisk together the mayonnaise, sriracha and sesame oil in a small bowl; season with salt and pepper.
• Transfer the salmon patties to a plate or baking sheet; tent with foil. On the grill, grill pan or in the skillet, toast the buns until lightly browned, 1 to 2 minutes. Put the salmon patties in the buns. Top the patties with sriracha-sesame mayo, lettuce, sliced onion and cucumber and serve.