thepioneerwoman
Sesame-Soy Salmon Burgers
These sesame-soy salmon burgers are topped with a crisp cucumber salad and sticky glaze for a fresh, easy twist on burger night.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●baking sheet
- ●food processor
📝 Preparation Steps
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Step
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For the cucumber salad: Toss the cucumber with the mint, vinegar, pickled ginger and brine, salt, and red pepper flakes in a medium bowl. Set aside for at least ⏱️ 20 minutes and up to ⏱️ 1 hour, tossing occasionally.
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Meanwhile, for the glaze: Combine the lime juice, honey, butter, 1/3 cup soy sauce, and 1 teaspoon sesame oil in a small skillet over medium heat. Bring to a simmer and cook, stirring frequently, until thickened, about ⏱️ 7 minutes. Remove from the heat and let cool to thicken even more, stirring occasionally. Taste and adjust the flavors, as needed. Add some honey if it’s too tart or a little more sesame oil for flavor. Set the glaze aside.
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Preheat the broiler. Coat a rimmed baking sheet with cooking spray.
Cooking spray
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For the salmon burgers: Put the salmon, the remaining 3 tablespoons soy sauce, and 1 teaspoon sesame oil in a food processor and pulse a few times to roughly chop. Add the scallions and quickly pulse 2 or 3 more times (you want some chunks). Drop the salmon mixture into 6 mounds on the prepared baking sheet and form into ¾-inch-thick patties (about 3½ inches wide). Broil until cooked through, 6 to ⏱️ 8 minutes. Brush each burger with some of the glaze.
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Place the burgers on the toasted buns and top with the cucumber salad. Serve with the remaining glaze on the side.
Nutrition Facts
calories
617 Calories
fat Content
33 g
fiber Content
2 g
sugar Content
13 g
sodium Content
1152 mg
protein Content
42 g
trans Fat Content
0 g
cholesterol Content
104 mg
carbohydrate Content
35 g
saturated Fat Content
8 g
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