MA
KES
4
GER
S
B
UR
THE SALMON SALSA BURGER A light salmon burger is always a nice alternative to beef. We serve this with avocado salsa and spicy hoisin mayonnaise. A nice variation on this recipe is to use fresh naan instead of a burger bun (see Homemade Naan, p.41). You can also swap in chicken meat for salmon or even use store-bought burger patties. INGREDIENTS Extra-virgin olive oil
For the burgers:
4 slices of cheddar cheese
600g fresh skinless salmon fillets, roughly chopped
4 burger buns Lettuce For the spicy Hoisin mayonnaise: 4 tbsp. mayonnaise 4 tbsp. hoisin sauce 2 tsp. sriracha sauce
2 tbsp. fish sauce 2 tbsp. Worcestershire sauce 10 tbsp. breadcrumbs 2 tsp. grated ginger For the avocado salsa: 2 avocados, pits and skins removed, diced 1 cucumber, diced 1 red onion, finely diced Juice of 1 lime 2 tbsp. fresh coriander, roughly chopped Sea salt Optional: chilli flakes
EQUIPMENT NEEDED Food processor
METHOD 1 Combine the mayonnaise, hoisin and sriracha together in a small bowl and set aside. 2 Put the chopped salmon into a food processor and mince them up. Don’t overmix into a paste! 3 Add all the other burger ingredients and pulse into a mixture that’s coarse but has structure. Again, be careful to not overmix. 4 Shape the mixture into 4 burger patties then cover them and refrigerate until needed. 5 To make the avocado salsa, combine all the ingredients together and season to taste. If you like it spicy, add some chilli flakes.
56
DINNER
6 Heat a small amount of oil in a frying pan over a medium-high heat. Fry the patties until they’re golden brown, ±10 minutes. Flip them over a few times while cooking. Add a slice of cheese on each patty for the couple of minutes. 7 Spread the burger buns with the spicy hoisin mayonnaise. Place the warm salmon patties in the buns and top with avocado salsa and lettuce. Serve with extra avocado salsa and spicy hoisin mayonnaise on the side.
