Name: Salmon Burgers With Ginger and Quick-Pickled Cucumbers
Yield: 4 servings
Ingredients: 1½ lb. boneless, skinless center-cut salmon, patted dry, cut into 2" pieces; 5 scallions; 1 (1") piece ginger, peeled, finely grated; 1 garlic clove, finely grated; 2 tablespoons plus ⅔ cup mayonnaise; 1 tsp. kosher salt, plus more; 1 tsp. toasted sesame oil; 4 tsp. unseasoned rice vinegar, divided; 3 medium Persian cucumbers, shaved lengthwise; ½ serrano chile, very thinly sliced; 1 tsp. sugar; ¼ cup (or more) vegetable oil; ½ cup rice flour; 2 cups tender herbs (such as mint and/or cilantro); ¾ cup trimmed watercress; 2 tsp. toasted sesame seeds (optional); 4 brioche buns, lightly toasted

salmon burger topped with lots of cress and pickles on a brioche bun

Photo by Alex Lau, Food 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.

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