Name: Zesty Salmon Burgers with Pickled Cucumber and Avocado
Prep time: 15 min
Total time: 15 min
Ingredients: 1 can salmon or 8 oz skinless salmon filet; 1 tbsp Smoked paprika; 1 Jalapeno; Scallion whites (from 2 stalks); 2 Burger buns; 1/4 cup panko bread; 1 Avocado; ½ cup Arugula; 2 Tbsp Mayo; ½ tsp Wasabi (or to taste); 2 tbsp rice wine vinegar; scallion greens (from same stalks as whites); 1 small cucumber; 1 small red onion (1/4 cup sliced); 1 tbsp sugar

Instructions

Pickled Cucumber

Wash all produce
Slice cucumber into thin rounds and red onion into thin slices (julienned)
Chop scallions into thin slices, separating the whites from greens
In a mixing bowl, toss cucumbers with salt, vinegar, water, sugar, and scallion greens
Let soak for 10-15 minutes

Salmon Patties

Preheat pan or griddle on stove to medium high heat
Drain salmon if canned. Pat salmon dry with a paper towel and throw into a mixing bowl. If using fresh salmon, I recommend using a food processor to grind up the raw salmon.
Toss scallions whites slices up from earlier into bowl. Mince jalapeno, discarding seeds, and throw into bowl
Season contents of mixing bowl with smoked paprika, salt, & pepper to taste
Form mixture into 2 salmon patties. Rule of thumb is to make them slightly bigger than the buns to account for shrinkage when cooking
Cook patties on pan or griddle for 3-4 minutes each side until nicely browned on each side

Assembly

Toast buns in toaster oven or on the same pan/griddle used for the patties per preference
Cut open avocado and in a small bowl, season with salt & pepper and mash to desired consistency. Spread mashed avocado across the top bun
Mix mayo and wasabi together and spread over bottom bun
Place salmon patty on bottom bun, top with pickled cucumber, arugula and top bun with avocado spread
Enjoy!

Zesty Salmon Burgers with Pickled Cucumber and Avocado Mash