Salmon Burgers with Quick Pickled Cucumbers

Salmon Burgers with Quick Pickled Cucumbers

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From: Diabetic Living Magazine, Summer 2019

These healthy salmon burgers call for canned salmon, which makes them an economical and easy dinner. The quick-pickled cucumbers in this recipe are a great introduction to the world of pickling. If you enjoy them, you can make additional batches by following Steps 1 and 2.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ½ cup water
  • ½ cup white vinegar
  • 2 tablespoons honey
  • ½ teaspoon salt
  • 1 English cucumber, thinly sliced (about 3 cups)
  • 1 shallot, thinly sliced, plus 1 shallot, minced, divided
  • 3 (6 ounce) cans no-salt-added salmon, drained and flaked
  • 2 large eggs, lightly beaten
  • ¼ cup panko breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill, plus more for garnish
  • 1½ teaspoons minced fresh garlic
  • 1 teaspoon lemon zest
  • ¼ teaspoon ground pepper
  • 1 tablespoon olive oil
  • ¼ cup mayonnaise
  • 4 whole-wheat burger buns, split and toasted, if desired

Preparation

  • Prep

  • Ready In

  1. Bring water, vinegar, honey, and salt to a boil in a small saucepan over high heat; remove from heat.
  2. Combine cucumber and sliced shallot in a medium bowl. Pour the vinegar mixture over the vegetables; set aside.
  3. Stir salmon, eggs, breadcrumbs, minced shallot, parsley, dill, garlic, lemon zest, and pepper in a large bowl until combined. Form the salmon mixture into 4 patties.
  4. Heat oil in a large nonstick skillet over medium heat. Add the patties and cook until golden brown and an instant-read thermometer inserted in the center registers 145°F, 4 to 5 minutes per side.
  5. Drain the pickled vegetables. Spread 1 Tbsp. mayonnaise on each bun. Top with a patty and about ¼ cup pickles. Garnish with dill, if desired. Serve additional pickles on the side or save for another use. (The extra pickles will keep in the fridge for up to a week, stored in an airtight container.)

Nutrition information

  • Serving size: 1 burger + 1 bun + about ½ cup pickled vegetables
  • Per serving: 527 calories; 26 g fat(5 g sat); 4 g fiber; 39 g carbohydrates; 34 g protein; 57 mcg folate; 169 mg cholesterol; 14 g sugars; 9 g added sugars; 585 IU vitamin A; 6 mg vitamin C; 355 mg calcium; 3 mg iron; 747 mg sodium; 738 mg potassium
  • Nutrition Bonus: Calcium (36% daily value)
  • Carbohydrate Servings:

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