Enjoy a homemade fish burger with this gourmet offering of fresh salmon and wasabi mayo.
- Place the salmon in the bowl of a food processor and process until finely chopped. Transfer to a bowl. Add lime leaves and ginger and use your hands to mix until combined. Season with salt and pepper. Divide salmon mixture into 4 equal portions and shape into 10cm patties. Transfer to a plate. Cover and place in the fridge for 30 minutes to chill.
- Meanwhile, combine the mayonnaise, wasabi, shallot and lime juice in a bowl. Taste and season with salt and pepper.
- Brush a chargrill pan with oil to grease. Heat over high heat. Add the salmon patties and cook for 2 minutes each side for medium or until cooked to your liking.
- Use a vegetable peeler to slice the cucumber lengthways into thin ribbons. Divide bread-roll bases among plates. Spread with half the mayo. Top with lettuce, patties and cucumber. Add a dollop of the remaining mayo and onion. Serve with remaining bread-roll halves.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set