I’ve been dreaming about these burgers ever since the men in my household brought home 36 pounds of fresh caught Chinook Salmon. We have mostly enjoyed the salmon baked and grilled, but it was time to make something different.
Here are my boys after a day on the river with the freshly caught salmon. Two of these lovely fish came home to us, 18 pounds each. The largest fish caught was in the 25 pound range. They are deboned, filleted and vacuum packed right at the dock. It’s quite convenient.
The Columbia River in Astoria, Oregon offers some of the best salmon fishing in the world, not to mention some of the most beautiful scenery. Boats book up a year in advance, so if you are ever interested in heading out, plan ahead. These guys had a blast and look forward to their next fishing expedition.
Okay, back to the burgers. I wanted some textural crunch, so I pickled some cucumbers to be placed inside the buns. I didn’t make them too sweet because I was using hoisen in the mayo and didn’t want an overall sugary taste. I was looking for a tart crunch.
Also, the good folks over at Zoye recently sent me some of their soybean oil. With a smoke point of 465 degrees, I knew this would be the perfect oil to test out on these salmon burgers. I have to say, this was a great frying oil. It didn’t smoke and had a very clean taste. I will definitely use it in many recipes to come.
I used my cast iron skillet to fry the salmon patties. It’s much better at keeping temperature than my regular nonstick pan. They turned out beautiful.
These yummy things are ready for the buns.
Salmon Burgers with Spicy Hoisin Mayo
- 1/3 cup water
- 1/4 cup cider vinegar
- 2 teaspoons sugar
- 1 teaspoon garlic, crushed
- 1/2 teaspoon freshly grated ginger root
- 1/2 teaspoon red pepper flakes
- 25-30 thinly sliced English cucumber slices
- 3/4 cup panko (Japanese breadcrumbs)
- 1/3 cup thinly sliced green onions
- 2 Tablespoons chopped fresh cilantro
- 1 Tablespoon low-sodium soy sauce
- 2 teaspoons freshly grated ginger root
- 2 teaspoons lime zest
- 1-1-1/4 pound skinless wild fresh or frozen salmon fillet, finely chopped
- 1 large egg
- 2 Tablespoons vegetable oil
- freshly squeezed lemon juice
- 4 sesame seed hamburger buns
- cilantro leaves
- 3 Tablespoons mayonnaise
- 1 Tablespoon hoisin sauce
- 1 Tablespoon fresh lemon juice
- 1 teaspoon Sriracha
- For the cucumbers, combine water, vinegar, sugar, garlic, ginger and red pepper flakes in a saucepan. Bring to a boil. Remove from heat and add cucumbers. Let them stand for at least 30 minutes and drain before serving.
- For the mayo, in a small bowl combine mayo, hoisin, lemon juice and Sriracha. Set aside.
- For the patties, combine panko, green onions, cilantro, soy sauce, ginger, lime zest, salmon and egg in a large bowl. Divide the mixture into 4 equal parts, gently shaping each into a 1/2" thick patty. Press a thumb-sized indentation in the center of each patty. (If your patties are not staying together, most likely the fish is not chopped finely enough. Dump the whole mixture onto a cutting board and chop some more.)
- Heat a large cast-iron skillet over medium heat. Add oil to pan and swirl to coat. Add patties, cooking for about 3-4 minutes on each side, or until desired level of doneness. Remove to a plate.
- Squeeze lemon juice on each patty and place on a toasted bun. Top with hoisin mayo, pickled cucumbers and cilantro leaves.
Try these out for an amazing alternative to regular burgers. And it pairs amazingly with our Pinot Blanc!
Disclosure: Zoye provided me with their oil to try. All opinions about their product are solely my own.
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