Salmon Burgers with Spicy Quick-Pickled Vegetables Recipe | Valerie Bertinelli

Ingredients

• 4 green onions, roughly chopped
• 1 red bell pepper, roughly chopped
• One 2-inch piece ginger, peeled and roughly chopped
• 1 clove garlic, peeled and roughly chopped
• 1 tablespoon lime zest, from 1 lime
• 1 pound salmon, skin removed and cut into 1 1/2-inch cubes
• 1 1/4 cups panko breadcrumbs
• 1 bunch cilantro, stems chopped (about a ¼ cup) and leaves with tender stems reserved to top the burgers
• 1 tablespoon sweet chili sauce
• 1 teaspoon toasted sesame oil
• 1 tablespoon low-sodium soy sauce
• Spicy Quick-Pickled Vegetables, recipe follows
• Nonstick cooking spray
• 2 tablespoons vegetable oil
• 1/3 cup mayonnaise
• 6 oblong brioche buns, sliced in half through the middle
• 1 1/2 cups distilled white vinegar
• 2 teaspoons pickling spice
• Kosher salt
• 2 Persian cucumbers, sliced into 1/8-inch-thick rounds
• 1 carrot, peeled and sliced into 1/8-inch-thick rounds
• 1 shallot, sliced into 1/8-inch-thick rings
• 1 Fresno chile, stem removed and thinly sliced