Homepage
Go to checkout
Total number of items in your trolley: 0. Trolley amount: £0.00
Minimum: £40.00
  • Recipes

  • Gochujang Salmon Burger with Sweet-and-Sour Cucumber

Gochujang Salmon Burger with Sweet-and-Sour Cucumber

Gochujang Salmon Burger with Sweet-and-Sour Cucumber

By OcadoLife
Published on 30 July 2026
“Everyone loves a burger, so this is a great way to get fish into a family dinner,” says food writer and cook Jo Pratt, who created this Gochujang Salmon Burger with Sweet-and-Sour Cucumber. “It’s an easy recipe for anyone who’s unsure about cooking a fillet – the burger shape gives you more control in the pan and reduces the risk of the fish drying out.” Allow 20 mins for chilling.
Shop for ingredients

Time and servings

30 minsTotal time
4Servings
20 minsPrep time
10 minsCooking time

Ingredients

  • 500g salmon fillet, skin removed, cut into chunks
  • 4 salad onions, roughly chopped
  • 1½ limes (1 lime finely zested, ½ lime juiced for the mayo)
  • 3cm piece of ginger, roughly chopped
  • 1 garlic clove, roughly chopped
  • 1 egg
  • 100ml rice vinegar
  • 2 tbsp caster or granulated sugar
  • 1 tbsp light soy sauce
  • 2 tsp toasted sesame oil
  • ½ cucumber, halved lengthways, seeds scraped out, thinly sliced
  • 1 tbsp sunflower oil
  • 5 tbsp mayonnaise
  • 1 tbsp gochujang paste
  • 4 brioche burger buns, halved and lightly toasted
  • 4 lettuce leaves

Method

  • Step 1

    In a food processor, blitz the salmon, salad onions, lime zest, ginger, garlic, egg and a good pinch of salt until just combined into a loose mixture. Cover and put in the fridge to firm up a bit.

  • Step 2

    For the cucumber pickle, gently warm the rice vinegar and sugar in a pan over medium heat, stirring until the sugar has dissolved. Stir in the soy sauce and sesame oil, then pour into a bowl to cool. Toss with the cucumber and leave to pickle.

  • Step 3

    Take the salmon mixture out of the fridge, wet your hands and shape it into 4 evenly sized patties. Heat the sunflower oil in a large frying pan over medium heat. Cook the patties for 4 mins on each side until lightly golden and firm to touch.

  • Step 4

    Meanwhile, combine the mayonnaise, gochujang paste and lime juice in a bowl.

  • Step 5

    To assemble, spread the cut sides of the toasted buns with mayo, then load them up with the lettuce, salmon burgers and some drained pickled cucumber. Pop the lids on and serve immediately.