SALMON SALSA BURGER

Serving

4 people

Ingredients

Extra-virgin olive oil
4 slices of cheddar cheese
4 burger buns
Lettuce

For the spicy Hoisin mayonnaise:
4 tbsp. mayonnaise
4 tbsp. hoisin sauce
2 tsp. sriracha sauce

For the burgers:
600 g fresh skinless salmon fillets, roughly chopped
2 tbsp. fish sauce
2 tbsp. Worcestershire sauce
10 tbsp. breadcrumbs
2 tsp. grated ginger

For the avocado salsa:
2 avocados, pits and skins removed, diced
1 cucumber, diced
1 red onion, finely diced
Juice of 1 lime
2 tbsp. fresh coriander, roughly chopped
Sea salt

Optional: chilli flakes

Equipment

Food processor

Combine the mayonnaise, hoisin and sriracha together in a small bowl and set aside.
Put the chopped salmon into a food processor and mince them up. Don’t overmix into a paste!
Add all the other burger ingredients and pulse into a mixture that’s coarse but has structure. Again, be careful to not overmix.
Shape the mixture into 4 burger patties then cover them and refrigerate until needed.
To make the avocado salsa, combine all the ingredients together and season to taste. If you like it spicy, add some chilli flakes.
Heat a small amount of oil in a frying pan over a medium-high heat. Fry the patties until they’re golden brown, ±10 minutes. Flip them over a few times while cooking. Add a slice of cheese on each patty for the couple of minutes.
Spread the burger buns with the spicy hoisin mayonnaise. Place the warm salmon patties in the buns and top with avocado salsa and lettuce. Serve with extra avocado salsa and spicy hoisin mayonnaise on the side.

SALMON SALSA BURGER

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