Asian Salmon Burgers with Pickled Cucumber Recipe

Pickled Cucumber

½ seedless cucumber, halved and thinly sliced

3 tbsp rice vinegar

½ tsp sugar

Salmon Burgers

4 (4-oz.) salmon fillets, skin removed

¾ cup whole-wheat panko bread crumbs

½ cup mashed sweet potatoes

1 ½ tsp grated fresh ginger root

1 egg white

1 tbsp low-sodium soy sauce

4 whole-wheat hamburger buns, split and toasted

Pickled Cucumber

In a small bowl combine cucumber, vinegar and sugar. Cover and refrigerate 15 minutes.

Salmon Burger

Place salmon in a food processor; pulse 5 to 7 times or until finely chopped. Transfer to a large bowl. Add panko, sweet potatoes, ginger, egg white and soy sauce; stir to combine. Shape into 4 patties, 1/2-inch thick.

Coat a large grill pan or skillet with nonstick cooking spray; place over medium-high heat. Add patties to skillet; cook 4 to 5 minutes per side or to desired doneness. Place 1 burger on each bun, top with pickles, and serve.

Nutrition Facts

Serving Size 1 burger

Servings 4

Amount Per Serving
Calories 330

% Daily Value *
Total Fat 6g10%

Saturated Fat 1.5g8%
Cholesterol 45mg15%
Sodium 480mg20%
Total Carbohydrate 42g15%

Dietary Fiber 1g4%

Sugars 9g
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Asian Salmon Burgers with Pickled Cucumber