Salmon Burgers with Ginger and Flash Pickled Cucumbers
There is a category I’ve deemed “so easy an overbooked millennial could do it” and these may or may not qualify in that very category. If you can carve out about 35-40 minutes of your day to make these, you’ll have lunch or dinner for 5 days. Great, fast food doesn’t have to taste like fast food. These burgers are flavorful and bright, with a good amount of fiber and tons of protein. I bring one to the office and pair with a bed of greens, drizzle some olive oil and add a dollop of yogurt. Satisfying, filling and definitely not a sad desk lunch.
If I was really ahead of the game, I would have posted these last week so everyone could enjoy the salmon ginger goodness over the long weekend, but alas here we are, on a Wednesday realizing we did absolutely no grocery shopping or meal prepping for the week, and will probably end up at sweetgreen around 12:30 and wait a fiscal year to finally get a salad. But that’s just me.
These burgers can essentially be modified to fit whatever you have around, or whatever your preferences are, but I will highly suggest to not omit the ginger. It adds a bounce to them, keeping them fresh and light no matter how long they’ve been in the fridge. You could use any form of binding agent or filler (flour, quinoa flakes, etc.) but I’ve used flax meal and oat flour and it is consistently reliable.
Other than that, these babies can be made just to your liking—make them spicier, herbier, more garlic, less garlic—the world, and the burger, is yours my friend.
Salmon Burgers with Ginger and Flash Pickled Cucumbers
For the Burger
1 lb salmon, seasoned and cooked through and until crispy
1-2 t fresh grated ginger
2-3 green onions, minced
4 t minced red onion
4-5 cloves garlic
1 T fresh minced parsley
1 stalk lemon grass, inner parts finely minced
1 T mayonaise
1 egg
2 T flax meal
1/4c oat flour, added in 1 Tbs amounts
1.5 t sriracha
2 t cumin
1/2 t chili powder
1/2-1 t coriander
salt and pepper
For flash pickled cucumbers
2 perisan cucumbers, sliced very thin
1 tsp sugar
1/2 c apple cider vinegar
1/2 t sambal chili paste
1/2 t sesame seeds
1 clove garlic, minced
1 t fresh minced cilantro
salt and pepper
Instructions
To cook the salmon, first dry on all sides. Then, season well with salt and pepper. In a non stick skillet, heat oil (grapeseed, avocado, or olive oil) on medium high heat. Once hot, add salmon skin side down, making sure it sizzles immediately when it hits the pan. Cover and cook 12-15 minutes, flipping about 3/4 of the way through. Set aside to cool.
While the salmon is cooking, mix spices, herbs, onions, and flax in a large bowl. When the salmon has cooled a bit, scrape off skin and add to the bowl. Mix well. Then, add in egg, followed by oat flour 1 or 2 tbs at a time. Mixture should be moldable but still soft.
Once combined, form into patties and put on a plate. Reheat skillet to medium high heat with about 2 Tbs oil. Add burgers to pan, making sure they sizzle. This is what makes the crispy, and holds the together well. Cook 3-4 minutes on one side, or until golden brown. Flip and brown on the other side.
To make the pickled cucumbers, add cucumbers, sugar, ACV, and chili paste into a small bowl and let marinate for a few minutes.
Serve with leftover onions, flash pickles, greens and yogurt!
