Salmon burgers with wasabi mayo

Enjoy a homemade fish burger with this gourmet offering of fresh salmon and wasabi mayo.

Recipe «Salmon burgers with wasabi mayo» presented in category Recipes / Fish, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author Gomer would need: 4 skinless salmon fillets, coarsely chopped, 4 fresh kaffir lime leaves, centre veins removed, finely shredded, 2 tsp finely grated fresh ginger, Salt & freshly ground black pepper, 125g good-quality whole-egg mayonnaise , 2 tsp wasabi paste, 2 green shallots, ends trimmed, finely chopped, 1 tbsp fresh lime juice , Vegetable oil, to grease, 1 Lebanese cucumber, 4 wholemeal buns, split, toasted, 4 butter lettuce leaves, washed, dried, 1 small red onion, halved, thinly sliced.

Ingredients:

• 4 skinless salmon fillets, coarsely chopped 
• 4 fresh kaffir lime leaves, centre veins removed, finely shredded 
• 2 tsp finely grated fresh ginger 
• Salt & freshly ground black pepper 
• 125g good-quality whole-egg mayonnaise 
• 2 tsp wasabi paste 
• 2 green shallots, ends trimmed, finely chopped 
• 1 tbsp fresh lime juice 
• Vegetable oil, to grease 
• 1 Lebanese cucumber 
• 4 wholemeal buns, split, toasted 
• 4 butter lettuce leaves, washed, dried 
• 1 small red onion, halved, thinly sliced 

Instructions

1. 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.
2. Meanwhile, combine the mayonnaise, wasabi, shallot and lime juice in a bowl. Taste and season with salt and pepper.
3. 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.
4. 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.