Salmon burgers with ginger and quick-pickled cucumbers recipe

Ingredients for Salmon burgers with ginger and quick-pickled cucumbers

• 680 g boneless, skinless centre-cut salmon, patted dry, cut into 5 cm pieces

• 5 spring onions

• 2.5 cm piece ginger, peeled, finely grated

• 1 garlic clove, finely grated

• 30 ml mayonnaise, plus 160 ml mayonnaise

• 5 ml kosher salt, plus more

• 5 ml toasted sesame oil

• 20 ml unseasoned rice vinegar, divided

• 3 medium Persian cucumbers, shaved lengthwise

• ½ serrano chilli, very thinly sliced

• 5 ml sugar

• 60 ml vegetable oil (or more)

• 75 g rice flour

• 480 g tender herbs (such as mint and/or coriander)

• 30 g trimmed watercress

• 10 ml toasted sesame seeds (optional)

• 4 brioche buns, lightly toasted

How to make Salmon burgers with ginger and quick-pickled cucumbers

1. Process one third of the salmon (about 225 g) in a food processor, scraping down the sides as needed, until very smooth and paste-like. Add the remaining salmon and pulse until the pieces are no bigger than 0.5 cm, about 4–5 times, being careful not to make it too smooth. Transfer the mixture to a large bowl.

2. Remove the dark green tops from the scallions and finely chop them. Thinly slice the white and pale green parts and set aside. Add the chopped scallion greens, ginger, garlic, 30 g of mayonnaise, and 1 tsp of salt to the salmon, and gently mix to combine. Form the mixture into 4 patties, each about 2 cm thick. Transfer the patties to a parchment-lined baking tray and cover with cling film. Chill in the refrigerator for at least 1 hour or up to 3 hours.

3. Meanwhile, mix the sesame oil, 1 tsp of vinegar, the remaining 100 g of mayonnaise, and a pinch of salt in a small bowl; set aside.

4. Toss the cucumbers with a pinch of salt in another small bowl. Massage them with your hands for a few minutes to soften and expel liquid, then discard the liquid. Add the chilli, sugar, and 2 tsp of vinegar, and toss to coat. Cover and chill the pickles until ready to assemble the burgers.

5. Heat vegetable oil in a large non-stick frying pan over medium-high heat. Remove the salmon patties from the refrigerator and sprinkle them lightly with flour to coat the outside (you may not need all the flour). The patties will be slightly loose, but you can gently reshape them with your hands before cooking. Working in batches, and adding more oil between batches if needed, cook the patties until golden brown, about 3 minutes per side, watching carefully to avoid overcooking.

6. Toss the herbs, watercress, sesame seeds (if using), reserved white and pale green parts of the scallions, the remaining 1 tsp of vinegar, and a pinch of salt in a medium bowl.

7. Assemble the burgers by layering the buns, patties, herb mixture, pickles, and the reserved sauce. Serve immediately.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.