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Are you in need of a fast and simple burger recipe for a weeknight? My Quick Thai Salmon Burgers with Pickled Cucumber Slaw is the perfect mid-week supper that will wake up your taste buds! First, I start by pickling my slaw vegetables in rice wine vinegar and stevia. Then, you can start assembling your burgers. I add sesame oil, bell pepper, soy sauce, garlic, ginger, curry, and lime juice to the salmon before forming it into patties. When ready to cook, bake the salmon burgers and top them with your slaw. I like serving these burgers on top of salad greens, but you can serve on a whole wheat bun if you like. These Quick Thai Salmon Burgers with Pickled Cucumber Slaw are amazing served any style!

Thai Salmon Burgers

Recipes Similar to Quick Thai Salmon Burgers with Pickled Cucumber Slaw:

Salmon Burgers with Slaw

What Are Some Classic Flavors of Thai Food?

Thai food is one of my favorite regions for delicious, healthy cuisine. It is unique because Thai food always incorporates many elements of flavor all at once; sweet, sour, spicy, savory, bitter, pungent, and herbal. By combining so many flavor elements, you get a profile that is unique and mouthwatering. Thai food has an indescribable umami effect that is addictive, if you have never tried it before. It is common to see sweet elements such as sugar, along with funky ingredients such as fish sauce combined together in the same recipe. It is unusual to the western hemisphere, but this flavor technique is being utilized by chefs all over the world!

I try to make a Thai-inspired dish once every few weeks, otherwise we are ordering Thai food to-go! For more Thai-inspired recipes, try my Keto Thai Chicken Lettuce Wraps.

Thai Burgers with Cucumer Slaw

Ingredients in Quick Thai Salmon Burgers with Pickled Cucumber Slaw

Thai Salmon Ingredients

  • ½ small English cucumber, thinly sliced
  • ½ shallot or ¼ small red onion, thinly sliced
  • ¼ whole carrot, thinly sliced
  • 3 tablespoons rice wine vinegar
  • 1 teaspoon stevia (or your favorite no-calorie sweetener)
  • 2-3 mint leaves, chopped
  • toasted sesame oil
  • red bell pepper
  • garlic
  • fresh raw salmon
  • less-sodium soy sauce
  • curry powder
  • turmeric
  • ground ginger
  • lime juice

Quick Thai Salmon Burgers with Pickled Cucumber Slaw

How to Make Quick Thai Salmon Burgers with Pickled Cucumber Slaw

First, make the Cucumber Slaw by combining the cucumber, shallot (or red onion), carrot, vinegar, and sugar/stevia in a small mixing bowl. Reserve the mint leaves for later. The easiest way to slice these vegetables thin would be to use a mandolin slicer. If there are three settings, use the thinnest. Set aside in the refrigerator while the patties are being made and chilling.

Cucumber Slaw Ingredients

Heat a small skillet over medium-low heat and add the sesame oil, red bell pepper, and garlic. Cook until soft, 8-10 minutes. Set the vegetables aside to cool.

Salmon & Sauce

In a food processor, pulse the salmon until it is the texture of ground salmon. If you do not have a food processor, this can be done by chopping it up very small with a sharp knife instead.

Transfer the salmon to a large mixing bowl and add the cooled vegetables, soy sauce, curry powder, turmeric, ground ginger, and lime juice.

Salmon Burger Mix

Form the mixture into 6 equal-sized patties and refrigerate on a parchment-lined baking sheet.

When ready to cook, preheat the oven and bake at 425°F for 5-7 minutes.

Drain and reserve the liquid from the pickled vegetables.

Serve the salmon burger on a bed of mixed salad greens and drizzle some of the reserved pickling liquid over them.

Thai Salmon Burgers with Slaw

Divide the pickled vegetables over each burger and evenly sprinkle the chopped mint over them.

Quick Thai Salmon Burgers with Pickled Cucumber Slaw

Recipe
Thai Salmon Burgers
Recipe click the stars to rate!

Quick Thai Salmon Burgers with Pickled Cucumber Slaw

Created by: Brooke Farmer
Prep Time 20 minutes
Cook Time 6 minutes
Chill Time 30 minutes
Prep Time 20 minutes
Cook Time 6 minutes
6 servings
My homemade Thai salmon burgers are made with freshly ground salmon and tons of traditional Thai-inspired flavors that will make your mouth water. Served with a homemade pickled cucumber slaw on a bed of greens.

Ingredients
 

Salmon Burgers:

  • 1 teaspoon toasted sesame oil
  • 1 red bell pepper diced
  • 1 tablespoon minced garlic
  • 1 pound fresh raw salmon skin removed
  • 1 tablespoon less-sodium soy sauce
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric
  • 1 teaspoon ground ginger
  • juice of 1 lime about 2 tablespoons

Pickled Cucumber Slaw:

  • ½ small English cucumber thinly sliced
  • ½ shallot or ¼ small red onion thinly sliced
  • ¼ whole carrot thinly sliced
  • 3 tablespoons rice wine vinegar
  • 1 teaspoon stevia or your favorite no-calorie sweetener
  • 2-3 mint leaves chopped

Instructions

  • First, make the Cucumber Slaw by combining the cucumber, shallot (or red onion), carrot, vinegar, and sugar in a small mixing bowl. Reserve the mint leaves for later. The easiest way to slice these vegetables thin would be to use a mandoline slicer. If there are three settings, use the thinnest. Set aside in the refrigerator while the patties are being made and chilling.
  • Heat a small skillet over medium-low heat and add the sesame oil, red bell pepper, and garlic. Cook until soft, 8-10 minutes. Set the vegetables aside to cool.
  • In a food processor, pulse the salmon until it is the texture of ground salmon. If you do not have a food processor, this can be done by chopping it up very small with a sharp knife instead.
  • Transfer the salmon to a large mixing bowl and add the cooled vegetables, soy sauce, curry powder, turmeric, ground ginger, and lime juice.
  • Form the mixture into 6 equal-sized patties and refrigerate on a parchment-lined baking sheet.
  • When ready to cook, preheat the oven and bake at 425° F for 5-7 minutes.
  • Drain and reserve the liquid from the pickled vegetables.
  • Serve the salmon burger on a bed of mixed salad greens and drizzle some of the reserved pickling liquid over them.
  • Divide the pickled vegetables over each burger and evenly sprinkle the chopped mint over them.

Notes

SmartPoints: 2

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