Salmon burgers with crispy dressed greens Recipe

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@eatout_southafrica

Salmon burgers with crispy dressed greens

These salmon burgers have a zingy Asian flavour and are delicious with the contrasting toasted buns and crunchy greens. To make wasabi-flavoured mayonnaise, simply add about two teaspoons of wasabi paste – depending how hot you like it, to eight tablespoons of your favourite mayonnaise.

Serves: 4

Breville

burgers

salmon

Ingredients

For the burgers:

500g fresh salmon, skin removed and pin-boned

2 – 3 spring onions

1T lemon juice

1T mayonnaise

1t Dijon mustard

1t wasabi paste

Small bunch coriander (leaves and stalks)

1t fish sauce

2T panko or white bread crumbs

For the crispy greens:

1 cups of finely shredded cabbage (red or white)

½ a cucumber cut into ribbons

Fresh rocket leaves

Fresh coriander

For the dressing:

2T lemon juice

2T lime juice

2T rice vinegar

1t sugar

To assemble:

4 ciabatta rolls, buttered

Lime wedges to spritz and garnish

8T wasabi mayo to spread

Method

To make the burgers, place a third of the salmon plus all the other burger ingredients in the Breville control grip with chopper attachment and blend until you have a thick paste.

Finely cop of the remainder of the salmon into very small dice and mix this with the paste.

Dampen your hands and mould the salmon mix into 3 patties. Place on a lined tray, cover and refrigerate until firm. This can be made in advance.

Mix the dressing ingredients until the sugar has dissolved and toss the greens through this.

Heat the Breville Grill to sandwich and toast the buns on the cut side until golden brown. Set aside.

Turn the grill to Sear, and when ready, place the burgers on the grill adjusting the lid to rest gently down on them without squashing them. Cook for 4- 5 minutes until firm (4 minutes slightly rare, 5 minutes cooked through) * tip – you may want to flip them toward the end of the cooking time if the top side is not brown enough.

To assemble the burgers, spread 2 tablespoons of wasabi mayonnaise on the toasted roll base, and then layer with cucumber ribbons, the salmon burgers and the remaining dressed greens. Serve open with the top bun on the side.