SUSUMMMMEERR 2019 / 2019 / DDI AI ABBEETTICIC L LI VI VININGG 8383
Salmon Burgers with Quick
Pickled Cucumbers
ACTIVE: 40 min. TOTAL: 40 min.
39g CARBThe quick-pickled cucumbers in this rec-
ipe are a great introduction to the world
of pickling. If you enjoy them, you can
make additional batches by following
Steps 1 and 2.½ cup water
½ cup white vinegar
2 Tbsp. honey
½ tsp. salt
1 English cucumber, thinly
sliced (about 3 cups)
1 shallot, thinly sliced, plus 1
shallot, minced, divided
3 6-oz. cans no-salt-added
salmon, drained and flaked
2 large eggs, lightly beaten
¼ cup panko breadcrumbs
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh dill, plus
more for garnish
1½ tsp. minced fresh garlic
1 tsp. lemon zest
¼ tsp. ground pepper
1 Tbsp. olive oil
¼ cup mayonnaise
4 whole-wheat burger buns,
split and toasted, if desired- Bring water, vinegar, honey, and salt
to a boil in a small saucepan over high
heat; remove from heat. - Combine cucumber and sliced shal-
lot in a medium bowl. Pour the vinegar
mixture over the vegetables; set aside. - Stir salmon, eggs, breadcrumbs,
minced shallot, parsley, dill, garlic,
lemon zest, and pepper in a large bowl
until combined. Form the salmon mix-
ture into 4 patties. - 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 min-
utes per side. - 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 ad-
ditional pickles on the side or save for
another use.
SERVES 4: 1 burger + 1 bun + about ½ cup
pickled vegetables each
CAL 527, CARB 39g ( 4 g fiber, 14 g sugars), FAT
26g ( 5 g sat. fat), PROTEIN 34g, CHOL 169mg,
SODIUM 747mg, POTASSIUM 738mg.This recipe quick-
pickles a whole
cucumber, which
is more than you’ll
need for these
burgers. The extra
pickles will keep in
the fridge for up toa week, stored in an
airtight container.Nourish: IN SEASON CUCUMBERS