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:

1. Place half of the salmon, miso paste, soy sauce and ginger into a food processor.
2. Blitz until combined and add to a large glass bowl.
3. Add the remaining salmon and breadcrumbs.
4. Mix with hands and, using an ice cream scoop to portion out uniformly, start to form burger patties.
5. Add patties to parchment lined paper and chill in refrigerator for approximately 15-20 min.
6. Heat a skillet over medium high heat and add olive oil (just enough to coat the pan).
7. Place salmon patties into the skillet and cook for 3-4 minutes on each side.

To make the sriracha mayo:

1. Whisk together the mayo and sriracha, and add a squeeze of lime or lemon. Set aside.

To build the burger:

1. 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.