Salmon Burgers with Sesame-Soy Glaze

Ingredients

For the cucumber salad

• 1/2 seedless cucumber, thinly sliced into half-moons
• 1/4 c. fresh mint, chopped
• 3 Tbsp. rice vinegar
• 1 Tbsp. chopped pickled ginger, plus 1 tablespoon brine from the jar
• 1/2 tsp. kosher salt
• 1/4 tsp. red pepper flakes

For the salmon burgers and glaze

• 1/3 c. fresh lime juice (from 3 to 4 limes)
• 3 Tbsp. honey, plus more if needed
• 2 Tbsp. salted butter
• 1/3 c. plus 3 tablespoons low-sodium soy sauce
• 2 tsp. toasted sesame oil, plus more if needed
• Cooking spray
• 2 1/4 lb. skinless salmon fillets, cut into 2-inch chunks
• 4 scallions, thinly sliced
• 6 brioche buns, split and toasted

Directions

1. For the cucumber salad: Toss the cucumber with the mint, vinegar, pickled ginger and brine, salt, and red pepper flakes in a medium bowl. Set aside for at least 20 minutes and up to 1 hour, tossing occasionally.
2. Meanwhile, for the glaze: Combine the lime juice, honey, butter, 1/3 cup soy sauce, and 1 teaspoon sesame oil in a small skillet over medium heat. Bring to a simmer and cook, stirring frequently, until thickened, about 7 minutes. Remove from the heat and let cool to thicken even more, stirring occasionally. Taste and adjust the flavors, as needed. Add some honey if it’s too tart or a little more sesame oil for flavor. Set the glaze aside.
3. Preheat the broiler. Coat a rimmed baking sheet with cooking spray.
4. For the salmon burgers: Put the salmon, the remaining 3 tablespoons soy sauce, and 1 teaspoon sesame oil in a food processor and pulse a few times to roughly chop. Add the scallions and quickly pulse 2 or 3 more times (you want some chunks). Drop the salmon mixture into 6 mounds on the prepared baking sheet and form into ¾-inch-thick patties (about 3½ inches wide). Broil until cooked through, 6 to 8 minutes. Brush each burger with some of the glaze.

5Place the burgers on the toasted buns and top with the cucumber salad. Serve with the remaining glaze on the side.