Gochujang Salmon Burgers with Quick Pickled Cucumber
Ingredients
- 500g skinless salmon fillets
- 80g tinned chickpeas (about 1/2 can), drained
- 40g breadcrumbs (or oats)
- 1 small red pepper, finely chopped
- 1 garlic clove
- Small knob of fresh ginger (thumb-sized), peeled
- 1 1/2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp lime juice or rice vinegar
- 1 egg
- Small handful fresh coriander or parsley (optional)
- Oil, for frying
Pickled cucumber
- 1/2 large cucumber, thinly sliced
- 1 tbsp rice vinegar or white wine vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1 tsp sesame oil
- Optional: pinch of chilli flakes or sesame seeds
Serving components
- Brioche buns or lettuce wraps
- Gochujang mayo: 3 tbsp mayo + 1 tsp gochujang + squeeze of lime (or just yogurt)
- Optional extras: lettuce, pickled onion, sliced radish, rice, slaw etc.
Preparation
Make the burger mix: Add everything to a food processor - whole salmon fillets, chickpeas, breadcrumbs, red pepper, garlic, ginger, gochujang, soy sauce, sesame oil, lime juice, egg, and herbs (if using). Blitz until combined into a chunky paste.
Firm it up: Scoop the mix into a bowl and pop it in the freezer for 10 minutes to chill and firm up.
Pickle the cucumber: While the mix chills, combine vinegar, sugar, salt, and sesame oil in a small bowl or jar. Add sliced cucumber, toss well, and let sit to lightly pickle.
Shape and cook: Divide the salmon mixture into 4 patties. Heat a non-stick pan with a little oil, then fry the patties for 3–4 mins each side until golden and cooked through.
Serve: Add to toasted buns or wraps with gochujang mayo and plenty of pickled cucumber.
Tips
Also great over rice bowls with crunchy veg.
