Name: Sesame-Soy Salmon Burgers
Prep time: 30 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1/2 seedless cucumber, thinly sliced into half-moons; 1/4 c. fresh mint, chopped; 3 tbsp. rice vinegar; 1 tbsp. chopped pickled ginger, plus 1 Tbsp. brine from the jar; 1/2 tsp. kosher salt; 1/4 tsp. red pepper flakes; 1/3 c. fresh lime juice (from 3 to 4 limes); 3 tbsp. honey, plus more if needed; 2 tbsp. salted butter; 1/3 c. plus 3 Tbsp. low-sodium soy sauce; 2 tsp. toasted sesame oil, plus more if needed; Cooking spray; 2 1/4 lb. skinless salmon fillets, cut into 2-inch chunks; 4 scallions, thinly sliced; 6 brioche buns, split and toasted

Step 1For the cucumber salad: Toss the cucumber with the mint, vinegar, pickled ginger and brine, salt, and red pepper flakes in a medium bowl. Set aside for at least 20 minutes and up to 1 hour, tossing occasionally.

Step 2Meanwhile, for the glaze: Combine the lime juice, honey, butter, 1/3 cup soy sauce, and 1 teaspoon sesame oil in a small skillet over medium heat. Bring to a simmer and cook, stirring frequently, until thickened, about 7 minutes. Remove from the heat and let cool to thicken even more, stirring occasionally. Taste and adjust the flavors, as needed. Add some honey if it’s too tart or a little more sesame oil for flavor. Set the glaze aside.

Step 3Preheat the broiler. Coat a rimmed baking sheet with cooking spray.

Step 4For the salmon burgers: Put the salmon, the remaining 3 tablespoons soy sauce, and 1 teaspoon sesame oil in a food processor and pulse a few times to roughly chop. Add the scallions and quickly pulse 2 or 3 more times (you want some chunks). Drop the salmon mixture into 6 mounds on the prepared baking sheet and form into ¾-inch-thick patties (about 3½ inches wide). Broil until cooked through, 6 to 8 minutes. Brush each burger with some of the glaze.

Step 5Place the burgers on the toasted buns and top with the cucumber salad. Serve with the remaining glaze on the side.