Name: Salmon Burgers
Yield: 4 servings
Ingredients: 1½ pounds boneless, skinless center-cut salmon, patted dry; 5 scallions, green parts finely chopped, white parts thinly sliced; 1 1-inch piece ginger, peeled, finely grated; 1 garlic clove, finely grated; 2 tablespoons plus ⅔ cup mayonnaise; Kosher salt; 1 teaspoon toasted sesame oil; 4 teaspoons unseasoned rice vinegar, divided; 3 medium Persian cucumbers, shaved lengthwise; ½ serrano chile, very thinly sliced crosswise; 1 teaspoon sugar; ¼ cup (or more) vegetable oil; ½ cup rice flour; 2 cups tender herbs, such as torn mint and/or cilantro leaves with tender stems; ¾ cup trimmed watercress; 2 teaspoons toasted white sesame seeds (optional); 4 brioche buns, lightly toasted

Salmon Burgers with Pickled Cucumbers recipe

Photo by Alex Lau, Styling by Sue Li

The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.

Salmon Burgers With Pickled Cucumbers

Recipe notes