Hoisin-Glazed Salmon Burgers with Pickled Cucumber

Cooking Light says: "Quick-pickled cukes give these burgers tart crunch. Panko and egg white hold the patties together. Use cilantro leaves on the burgers as you would ­lettuce for herby freshness."
 

Yield: Serves 4 (serving size: 1 burger)
Total: 38 Minutes
Ingredients:
1/3 cup water
1/4 cup cider vinegar
1 teaspoon sugar
1/2 teaspoon minced garlic
1/2 teaspoon minced peeled fresh ginger
1/4 teaspoon crushed red pepper
24 thin English cucumber slices
1/2 cup panko (Japanese breadcrumbs)
1/3 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro
1 tablespoon lower-sodium soy sauce
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon grated lime rind
1 (1-pound) skinless wild fresh or frozen Alaskan salmon fillet, finely chopped
1 large egg white
1 1/2 teaspoons dark sesame oil
1 tablespoon hoisin sauce
4 (1 1/2-ounce) hamburger buns with sesame seeds, toasted

Preparation:
1. Combine the first 6 ingredients in a small saucepan; bring to a boil. Remove from heat; add cucumber. Let stand 30 minutes. Drain.
2. Combine panko and the next 7 ingredients (through egg white) in a bowl, and stir well. Divide the mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty.
3. Heat a large cast-iron skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add patties; cook patties for 3 minutes on each side or until desired degree of doneness. Brush tops of patties evenly with hoisin; cook for 30 seconds.
4. Place 1 patty on bottom half of each bun; top each patty with 6 cucumber slices and top half of bun.

Nutritional Information:
Calories: 324
Fat: 8.6g
Saturated fat: 1.5g
Monounsaturated fat: 2.3g
Polyunsaturated fat: 3.1g
Protein: 29.4g
Carbohydrate: 30.1g
Fiber: 1.7g
Cholesterol: 59mg
Iron: 2.6mg
Sodium: 473mg
Calcium: 89mg