Hoisin Salmon Burgers with Pickled Cucumber

In a small saucepan combine 1/3 cup water, 1/4 cup cider vinegar, 1 teaspoon sugar, 1 clove garlic cut in half, 2 thin slices of fresh ginger that has been peeled, 1/4 teaspoon crushed red pepper flakes. Bring to a boil and add 24 thin English seedless cucumber slices. Continue to boil for 2 or 3 minutes, remove from heat and let stand for 15 minutes. Drain and remove from the saucepan.

For the burgers, you will need:

1 pound of skinless fresh or frozen salmon fillet, finely chopped (I use my kitchen scissors)
1/2 cup panko (Japanese) breadcrumbs
3-4 tablespoons chopped fresh cilantro
1 tablespoon low sodium soy sauce
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons grated lime rind
1 large egg white
2 tablespoons hoisin sauce to brush on top of  patties

Make into 4 patties. Heat a large skillet on medium-high and add 2 teaspoons dark sesame oil. Add the patties and cook for 3-4 minutes on each side or until desired degree of doneness. Brush tops of patties evenly with hoisin sauce; cook for 30 seconds.

Place each patty on the bottom half of a whole grain sandwich thin bun; top each patty with 6 cucumber slices and top half of bun.




Recipe by Cooking Light;adapted by Lesley Stansfield