Salmon Burgers with Sweet Pickle Relish Recipe
Prep Time:
1 hour, 5 minutes
Cook Time:
20 minutes
Servings:
4 burgers
Ingredients
  • 2 cups pickling cucumbers, roughly chopped
  • ½ large yellow or white onion, chopped
  • ¼ cup pickling salt
  • 1 cup sugar
  • 1 ½ cups white vinegar
  • ½ teaspoon mustard seeds
  • ½ teaspoon celery seed
  • 1 ¼ pounds skinless salmon fillets, cut into ¼-inch pieces
  • ⅓ cup panko bread crumbs
  • ¼ cup parmesan cheese
  • 3 tablespoon minced fresh parsley
  • 1 garlic clove, chopped
  • ¼ teaspoon paprika
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 tablespoon olive oil, divided
  • 4 brioche buns, toasted
  • Lettuce leaves, for topping
  • 1 cucumber, sliced, for topping
  • ½ red onion, sliced, for topping
  • 1 avocado, sliced, for topping
Directions
  1. To make the pickle relish, add the pickling cucumber to a food processor and pulse a few times.
  2. Add the chopped onions and pulse again. (Don't overdo it; the mixture should be coarse, not soupy.)
  3. Place the cucumber mixture into a large bowl, then add the pickling salt, sugar, vinegar, mustard seeds, and celery seed. Combine well.
  4. Add the mixture to a large pot. Bring it to a boil, then simmer for 10 minutes.
  5. Pour the relish through a mesh sieve to remove the liquid and seeds. Refrigerate for at least 1 hour (or up to 24 hours until ready to use).
  6. For the salmon patties, add the salmon pieces to a food processor and pulse until finely minced.
  7. Add the panko bread crumbs, parmesan, parsley, garlic, paprika, red pepper flakes, salt, and black pepper to the salmon and pulse until well combined.
  8. Using your hands, scoop out the salmon mixture and form it into 6 4-ounce patties.
  9. On a large, greased grill skillet set over medium heat, cook the burgers for 3-5 minutes on each side until crispy and cooked through.
  10. Assemble the salmon burgers with ½ of a toasted brioche bun on the bottom, followed by lettuce, cucumber slices, red onion, sliced avocado, and pickle relish, plus the other ½ of the bun on top.