To make the burger:
- 1/2 slab of salmon, skin removed and chopped
- 2 tbsp white miso
- 1 tbsp soy sauce
- 1 tbsp of fresh grated ginger
- 1/3 c bread crumbs
To make the sriracha mayo:
- 1/2 c mayonnaise
- 2 tbsp of sriracha
- 1/2 lemon, squeezed
To build the burger:
- Cucumber, thinly sliced
- lettuce
- red onion, thinly slice
- brioche buns, toasted
- sriracha mayo
- lime wedges
Equipment needed:
- Food processor
- Skillet
- large glass bowl
- small mixing bowl
- wooden spoon
- cutting board
- ice cream scoop
- knife
- whisk
To make the salmon burger:
- Place half of the salmon, miso paste, soy sauce and ginger into a food processor.
- Blitz until combined and add to a large glass bowl.
- Add the remaining salmon and breadcrumbs.
- Mix with hands and, using an ice cream scoop to portion out uniformly, start to form burger patties.
- Add patties to parchment lined paper and chill in refrigerator for approximately 15-20 min.
- Heat a skillet over medium high heat and add olive oil (just enough to coat the pan).
- Place salmon patties into the skillet and cook for 3-4 minutes on each side.
To make the sriracha mayo:
- Whisk together the mayo and sriracha, and add a squeeze of lime or lemon. Set aside.
To build the burger:
- To a toasted bun, add sriracha mayo, lettuce, cucumber slices, red onions, salmon burger, more lettuce & cucumber slices, drizzle more sriracha mayo over, and add a toasted bun on top.