Hoisin-Glazed Salmon Burgers with Pickled Cucumber

Ingredients

• 0.3 cup apple cider vinegar 
• 0.3 teaspoon pepper red crushed
• 1.5 teaspoons sesame oil dark
• 1 large egg whites 
• 24 slices cucumber english thin
• 2 tablespoons cilantro leaves fresh chopped
• 0.5 teaspoon ginger fresh minced peeled
• 1.5 teaspoons ginger fresh grated peeled
• 0.5 teaspoon garlic minced
• 0.3 cup spring onion thinly sliced
• 6 ounce hawaiian rolls with sesame seeds, toasted
• 1 tablespoon hoisin sauce 
• 1 teaspoon lime zest grated
• 1 tablespoon soy sauce 
• 0.5 cup panko bread crumbs (Japanese breadcrumbs)
• 1 pound salmon fillet wild fresh skinless finely chopped
• 1 teaspoon sugar 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Combine the first 6 ingredients in a small saucepan; bring to a boil.
2. Remove from heat; add cucumber.
3. Let stand 30 minutes.
4. Drain.
5. 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.
6. Heat a large cast-iron skillet over medium-high heat.
7. Add sesame oil to pan; swirl to coat.
8. Add patties; cook patties for 3 minutes on each side or until desired degree of doneness.
9. Brush tops of patties evenly with hoisin; cook for 30 seconds.
10. Place 1 patty on bottom half of each bun; top each patty with 6 cucumber slices and top half of bun.