Thai Salmon Burgers
- 1 cucumber, sliced into ribbons with a peeler
- ½ small red onion, thinly sliced
- ¼ cup rice vinegar
- 1 teaspoon sugar
- Pinch of sea salt
- 1 pound of boneless skinless salmon
- 2 teaspoons fresh ginger, grated
- 1 tablespoon Thai & True Peanut Sauce, plus more for serving
- 2 scallions, finely chopped (light and dark green parts)
- ¾ cup panko breadcrumbs
- 1 egg
- ½ teaspoon sea salt
- A few twists of black pepper
- Neutral oil, for cooking
- 4 buns, for serving
- Fresh basil or greens, for serving
- Combine the cucumber ribbons and sliced red onion in a shallow bowl. Combine the rice vinegar, sugar, and salt in another bowl and stir to dissolve the sugar in the vinegar. Pour the vinegar mixture over the cucumber and red onion and set aside for 15 minutes.
- Cut the salmon into small cubes, no larger than ¼-inch in size. Combine the chopped salmon, grated ginger, Thai & True Peanut Sauce, chopped scallions, panko breadcrumbs, egg, salt, and pepper in a large bowl and stir to combine. Chill the mixture in the refrigerator for 20 to 30 minutes.
- Divide the chilled salmon burger mixture into four equal mounds and shape each into a round patty about 1-inch thick.
- Heat a glug of neutral oil in a large skillet over medium high heat. When the oil is hot, add the salmon burger patties and cook for three minutes on each side, working in batches as needed. Transfer the cooked burgers to a paper towel lined plate.
- Toast the buns if desired. Spread a glob of Thai & True Peanut Sauce on each lower bun and top with fresh basil or salad greens. Layer on the salmon burger and top with pickled cucumber and red onion. Serve immediately.