Gochujang Salmon Burgers with Quick Pickled Cucumber

Name: Gochujang Salmon Burgers with Quick Pickled Cucumber
Total time: 30 min
Cuisine: Korean
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

30m

Serves 1

tiktok.com

Gochujang Salmon Burgers with Quick Pickled Cucumber

tiktok.com

30m

Serves 1

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.

Gochujang Salmon Burgers with Quick Pickled Cucumber

Gochujang Salmon Burgers with Quick Pickled Cucumber

Directions

Ingredients

Equipment

Tips

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