Name: Salmon Burgers With Quick Pickled Cucumbers Recipe
Total time: 70 min
Yield: 4
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

These healthy salmon burgers call for canned salmon, which makes them an economical and easy dinner. The quick-pickled cucumbers in this recipe are a great introduction to the world of pickling. If you enjoy them, you can make additional batches by following steps 1 and 2. 

How to make Salmon Burgers With Quick Pickled Cucumbers Recipe

Lauren Grant

Crawler

American

<p>These healthy salmon burgers call for canned salmon, which makes them an economical and easy dinner. The quick-pickled cucumbers in this recipe are a great introduction to the world of pickling. If you enjoy them, you can make additional batches by following steps 1 and 2. </p>

Non Vegetarian

Pescatarian

Water

White Vinegar

Honey

Salt

English Cucumber,  Thinly Sliced

Shallot,  thinly sliced,  plus 1 shallot,  minced,  divided

No salt added salmon,  drained and flaked

Large Eggs,  Lightly Beaten

Panko breadcrumbs

Chopped Fresh Parsley

Chopped fresh dill,  plus more for garnish

Minced Fresh Garlic

Lemon zest

Ground pepper

Olive oil

Mayonnaise

Bring water, vinegar, honey, and salt to a boil in a small saucepan over high heat; remove from heat.

step 1

Combine cucumber and sliced shallot in a medium bowl. Pour the vinegar mixture over the vegetables; set aside.

step 2

Stir salmon, eggs, breadcrumbs, minced shallot, parsley, dill, garlic, lemon zest, and pepper in a large bowl until combined. Form the salmon mixture into 4 patties.

step 3

Heat oil in a large nonstick skillet over medium heat. Add the patties and cook until golden brown and an instant-read thermometer inserted in the center registers 145 degrees f, 4 to 5 minutes per side.

step 4

Drain the pickled vegetables. Spread 1 tbsp. Mayonnaise on each bun. Top with a patty and about 1/4 cup pickles. Garnish with dill, if desired. Serve additional pickles on the side or save for another use. (the extra pickles will keep in the fridge for up to a week, stored in an airtight container.).

step 5

EatingWell