arrow_right Cider vinegar, 1/4 cup
 arrow_right Sugar, 1 tsp
 arrow_right Garlic, 1 clove
 arrow_right Ginger, small piece
 arrow_right Crushed red pepper, 1/4 tsp
 arrow_right English cucumbers, 1 large
 arrow_right Panko, 1/2 cup
 arrow_right Green onions, 1 bunch
 arrow_right Fresh cilantro, 1 bunch
 arrow_right Low-sodium soy sauce, 1 Tbls
 arrow_right Lime, 1 small
 arrow_right Skinless wild fresh or frozen Alaskan salmon fillet, 1 (1-lbs)
 arrow_right Egg, 1 large
 arrow_right Dark sesame oil, 1 1/2 tsp
 arrow_right Hoisin sauce, 1 Tbls

Preparation
 Mince garlic and ginger
 Slice up around 24 thin English cucumber slices
 Thinly slice green onions
 Chop cilantro to yield around 2 Tbls
 Grate ginger to yield around 1 1/2 tsp
 Grate lime rind to yield 1 tsp
 Finely chop salmon
 Remove yolk from egg
 Toast hamburger buns
 
 Cooking
 Combine 1/3 cup water, vinegar, sugar, garlic, ginger, and red pepper in a small saucepan and bring to a boil.
 Remove from heat;
 Add cucumber.
 Let stand 30 minutes.
 Drain.
 Combine panko, green onions, cilantro, soy sauce, lime zest, salmon, and 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.
 Heat a large cast-iron skillet over medium-high heat.
 Add sesame oil to pan; swirl to coat.
 Add patties; cook patties for 3 minutes on each side or until desired degree of doneness.
 Brush tops of patties evenly with hoisin; cook for 30 seconds.
 
 Serving
 Place 1 patty on bottom half of each bun; top each patty with 6 cucumber slices and top half of bun.