If you are thinking about a barbecue this weekend why not make these salmon burgers. Barbecued, griddled or fried they make a delicious, light alternative to a meat burger. If you’re cooking for children you may want to leave out the chilli but you could always serve the plainer version with a fiery relish or sriracha mayonnaise for those who like a bit of heat. I don’t like cheese with a fishy burger but there’s nothing to stop you slipping in a slice-either plastic cheese (the individually wrapped Dairylea sort) or a more upmarket slice of Swiss cheese-whatever you like.
- 500g skinless, boneless salmon fillet, roughly chopped
- 40g panko breadcrumbs
- 3 spring onions, trimmed and roughly chopped
- ½ red chilli, deseeded and roughly chopped
- 1 large egg white
- Grated zest of 1 lemon
- 1 tablespoon roughly chopped flat-leaf parsley
- 1 tablespoon roughly chopped dill
- A little oil for frying
- To serve 4 burger rolls, sliced tomatoes, gherkins, shredded lettuce, tartare sauce or mayonnaise
- Place all the burger ingredients, except the oil, in a food processor and add a good pinch or two of salt and a little ground black pepper. Blend in short bursts, just to the point where the mixture is finely chopped but not a paste.
- Shape into 4 burgers and place on a baking tray. Chill for at least 2 hours.
- Brush the burgers with a little oil and place in a hot frying pan. Cook for 3-4 minutes then flip over and cook for a further 3-4 minutes. Serve in the burger buns and top with tomato, lettuce, gherkins and a dollop of tartare sauce or mayonnaise.