- 1/3 cup water
- 1/4 cup apple cider vinegar
- 2 teaspoons sugar
- 1 teaspoon garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes
- 25-30 slices English cucumber
- 3/4 cup panko breadcrumbs
- 1/3 cup scallions, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon soy sauce
- 2 teaspoons fresh ginger, grated
- 2 teaspoons lime zest
- ~1lb or a little more of skinless wild fresh salmon fillet, finely chopped
- 1 egg
- 2 tablespoons vegetable oil
- freshly squeezed lemon juice
- 4 buns
- 1/2 an avocado, thinly sliced
- fresh cilantro
- 3 tablespoons mayo
- 1 tablespoon sriracha
- 1 tablespoon fresh lemon juice
- 1 teaspoon hoisin
- 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 sauce, in a small bowl combine mayo, Sriracha, lemon juice, and hoisin. Set aside.
- For the patties, combine panko, scallions, 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.
- 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 sauce, arugula, avocado slices, pickled cucumbers, and cilantro leaves.
Recipe from Noble Pig. I made very few changes (added avocado and arugula and adjusted spice to sweet ratio in the mayo sauce).