1 lb. salmon fillet, finely chopped
1/2 cup green onions, thinly sliced
1/2 cup panko bread crumbs
2 tbsp. cilantro, finely chopped
1 large egg white
2 tbsp. sesame oil
1/3 cup water
1/4 cup apple cider vinegar
1 tsp. sugar
1/2 tsp. garlic, minced
1 english cucumber, thinly sliced
1 large jalapeño, thinly sliced
1 large red chili pepper, thinly sliced
4 hamburger buns
1 cup micro greens or green leaf lettuce
1 tbsp. + 1/4 cup Teriyaki Sauce
In a saucepan, combine water, vinegar, garlic, and sugar. Over medium-high heat, bring mixture to a boil. Remove from heat and add cucumbers, chili peppers and jalapeños. Let stand for at least 30 minutes, drain then set aside.
In a large bowl, combine salmon, panko bread crumbs, green onions, cilantro, 1 tbsp. of Teriyaki Sauce. Stir well until fully blended.
Divide the mixture into 4 parts and form patties the size of hamburger bun.
Heat 2 tbsp. of sesame oil in a large skillet over medium-high heat.
Add salmon patties and cook for 3-5 minutes until salmon is golden brown and has a nice crust.
Flip salmon patties and cook for 3 minutes. Add 1 tbsp. of Teriyaki Sauce onto each patty and cook for additional 2 minutes or until salmon patties are cooked through.
Place patties, pickled cucumbers, jalapeños and chili peppers on toasted bun with micro greens.
Pour additional sauce over each burger. Serve. Enjoy!