Food Recipes Glazed Salmon Burgers 4.0 (1) 1 Review These easy teriyaki salmon burgers with all the toppings are a summer hit. By Tricia Manzanero Published on June 23, 2024 Rate PRINT Share Close Photo: Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart Prep Time: 40 mins Total Time: 40 mins Servings: 6 Sun’s out, (potato) buns out! Potato buns do double duty in this salmon burger recipe: one of the buns is used to bind the salmon mixture to keep the patties from falling apart. It is a genius way to make ingredients go the extra mile. The salmon patties are seasoned with scallions, garlic, and wasabi for a whisper of heat. The latter also perks up a refreshing cucumber salad dressed in a mayonnaise-wasabi mixture that teams up with avocado and Bibb lettuce to top the teriyaki-glazed burger and balance out all the savoriness. On another night, skip the buns, keep the fixings, and enjoy the salmon burgers with rice. To prevent sticking when grilling, it’s important to oil both the grill and the patties. If the patties still don’t release, wait another 30 to 60 seconds and check again. A long thin spatula can also be helpful to loosen patties for flipping. Ingredients 1 1/2 tsp. rice vinegar 1/4 cup plus 3 Tbsp. mayonnaise, divided 2 tsp. wasabi paste (optional), divided 1 1/4 tsp. kosher salt, divided 1 cup thinly sliced English cucumber (from 1 cucumber) 7 potato buns 1/4 cup thinly sliced scallions (from 2 scallions) 1 tsp. finely chopped garlic (from about 1 clove) 1 1/2 lb. boneless, skinless salmon fillet, cut into 1-in. cubes, divided 1 Tbsp. cornstarch Neutral oil (such as canola) 1/3 cup thick teriyaki baste-and-glaze sauce (such as Kikkoman) 6 leaves Bibb lettuce Thinly sliced avocado, for topping Directions Whisk vinegar, 1/4 cup mayonnaise, 1 teaspoon wasabi (if using), and 1/4 teaspoon salt in a medium bowl. Add cucumber; toss to coat. Tear 1 bun into pieces. Place in a food processor and process until finely ground. Add scallions, garlic, half of salmon, and remaining 3 tablespoons mayonnaise, 1 teaspoon wasabi (if using), and 1 teaspoon salt. Pulse until well combined. Add cornstarch and remaining salmon; pulse until salmon cubes are chopped into small pieces. Shape mixture into 6 (4-inch) patties. Place on a baking sheet lined with parchment paper. Preheat grill to medium-high (400°F to 450°F) and lightly oil grates. Lightly coat patties with oil on both sides. Grill patties until an instant-read thermometer inserted in center reads 145°F, 1 to 3 minutes per side. Remove from grill; brush both sides with teriyaki sauce. Place lettuce on bottoms of remaining 6 buns. Top with patties. Using a slotted spoon, top with cucumbers, then avocado slices. Drizzle with dressing from cucumbers. Cover with top halves of buns. Make-Ahead: Make the pickled cucumbers up to 3 days in advance, and keep in the fridge. Form patties and refrigerate up to 8 hours before cooking. Grilled patties are best the day of but can be kept in an airtight container in the refrigerator for up to 2 days. Rate It Print