These easy teriyaki salmon burgers with all the toppings are a summer hit.
It is a genius way to make ingredients go the extra mile.
The salmon patties are seasoned with scallions, garlic, and wasabi for a whisper of heat.
Photo:Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart
On another night, skip the buns, keep the fixings, and enjoy the salmon burgers withrice.
To prevent sticking when grilling, its important to oil both the grill and the patties.
If the patties still dont release, wait another 30 to 60 seconds and check again.
A long thin spatula can also be helpful to loosen patties for flipping.
This recipe was developed by Tricia Manzanero.
Add cucumber; toss to coat.
Tear 1 bun into pieces.
Place in a food processor and process until finely ground.
Pulse until well combined.
Add cornstarch and remaining salmon; pulse until salmon cubes are chopped into small pieces.
Shape mixture into 6 (4-inch) patties.
Place on a baking sheet lined with parchment paper.
Preheat grill to medium-high (400F to 450F) and lightly oil grates.
Lightly coat patties with oil on both sides.
Grill patties until an instant-read thermometer inserted in center reads 145F, 1 to 3 minutes per side.
Remove from grill; brush both sides with teriyaki sauce.
Place lettuce on bottoms of remaining 6 buns.
Using a slotted spoon, top with cucumbers, then avocado slices.
Drizzle with dressing from cucumbers.
Cover with top halves of buns.
Make-Ahead:Make the pickled cucumbers up to 3 days in advance, and keep in the fridge.
Form patties and refrigerate up to 8 hours before cooking.
