Poke Salmon Burgers with Pickled Cucumbers, Avocado & Ginger Mayo
Made fresh or from leftover poke, this burger is so "dam good!"
These delicious poke burgers are served atop the best English muffins there are: Dam Good English Muffins. Square in shape with a mild sourdough aroma and taste, these muffins make perfect burger buns. The following recipe yields four burgers with all the fixings, but if you have leftover poke - salmon or tuna - just jump to Step 4 and proceed from there. Order your Dam Good English Muffins and use the 10% off coupon code LAURENOFCOURSE (drop the ITS)!
Equipment: cutting board; chef's knife; mixing bowls; rubber spatula; wet and dry measuring cups; measuring spoons; food processor; nonstick pan; pastry brush; offset spatula; whisk; toaster
Pickled Cucumber Ingredients:
¼ cup sugar
1/3 cup rice vinegar
1/3 cup water
1 teaspoon salt
1 cucumber, thinly sliced crosswise
Ginger Mayo Ingredients:
½ cup mayonnaise
1 tablespoon ginger juice
2 teaspoons chopped pickled ginger
Poke Burger Ingredients:
1½ pounds wild King salmon, skinless
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 tablespoon mirin
2 garlic cloves, finely minced
2 small sheets or ½ large sheet nori (seaweed), chopped
1 teaspoon red pepper flakes (optional)
¼ cup sesame seeds (black and/or white)
1 avocado, quartered and sliced
4 Dam Good English muffins, toasted
1. First prepare the pickled cucumbers. In a small mixing bowl, combine the sugar, vinegar, water, and salt, mixing well until the sugar and salt dissolve. Add the cucumber slices, mix well to coat, and set aside.
2. To prepare the ginger mayo, combine mayonnaise, ginger juice, and pickled ginger. Set aside.
3. Next, prepare the poke. Cut the salmon into 1-inch pieces and set aside. In a large mixing bowl, combine the soy sauce, sesame oil, mirin, and garlic. Stir in the salmon pieces, mixing well to coat, and then add the chopped nori. Sprinkle with optional red pepper flakes for a little heat.
4. In a food processor, pulse the poke mixture anywhere from 6-12 times until a mostly smooth paste forms, with some small chunks of salmon remaining.
5. Divide the poke mixture to form four burger patties and set aside. Sprinkle each patty on both sides with sesame seeds. Brush the top of each patty evenly with vegetable oil.
6. Heat a nonstick or cast iron pan over medium-high heat. Once hot, add the poke burgers, greased side-down, to the pan. Brush the tops of the burgers with vegetable oil and cook for 3-4 minutes before turning. Cook for another 3-4 minutes, adjusting heat as necessary so that the oil does not smoke and the sesame seeds do not burn. If your pan cannot hold all four burgers at once, cook in batches.
ILOC tip: brushing the burgers with oil instead of adding oil to the pan means that you'll save on ingredients and calories by using only the amount of oil you need, right where you need it - on the fish flesh. It's all about technique, not torture!
7. Remove the burgers from the pan and set aside. Place avocado slices on each toasted English muffin bottom, then top with a poke burger. Place pickled cucumber slices on top of each poke burger and drizzle each with 2 tablespoons of ginger mayo. Top with the toasted English muffin tops and enjoy!
Makes 4 burgers.