Gochujang Salmon Burgers with Quick Pickled Cucumber
Directions
- 1Add whole salmon fillets, chickpeas, breadcrumbs, red pepper, garlic, ginger, gochujang, soy sauce, sesame oil, lime juice, egg, and herbs into a food processor and blitz until combined into a chunky paste.
- 2Scoop the burger mix into a bowl and place it in the freezer for about 10 minutes to chill and firm up.
- 3While the burger mix chills, combine vinegar, sugar, salt, and sesame oil in a small bowl or jar.
- 4Add sliced cucumber to the pickling liquid, toss well, and let it sit to lightly pickle.
- 5Divide the salmon mixture into 4 patties.
- 6Heat a non-stick pan with a little oil.
- 7Fry the patties for 3–4 minutes on each side until golden and cooked through.
- 8Serve the patties in toasted buns or wraps with gochujang mayo (or yogurt) and plenty of pickled cucumber.
Ingredients
- 500 g skinless salmon fillets
- 80 g tinned chickpeas, drained
- 40 g breadcrumbs
- 1 small red pepper, finely chopped
- 1 garlic clove
- fresh ginger, peeled (thumb-sized)
- 1.5 tbsp gochujang
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp lime juice or rice vinegar
- 1 egg
- fresh coriander or parsley (optional)
- Oil, for frying
- 0.5 large cucumber, thinly sliced
- 1 tbsp rice vinegar or white wine vinegar
- 1 tsp sugar
- 0.5 tsp salt
- 1 tsp sesame oil
- chilli flakes or sesame seeds (optional)
- Brioche buns or lettuce wraps
- 3 tbsp mayo
- 1 tsp gochujang
- lime
- yogurt
- lettuce
Equipment
food processorbowlfreezernon-stick pan
Tips
- If the mixture is too runny, put it in the freezer for about 10 minutes to firm up.
- For the burger mix, breadcrumbs can be used to absorb moisture.
- Serve with gochujang mayo (mayo, gochujang, lime) or just yogurt.
- Great over rice bowls with crunchy veg.
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