Salmon burgers with sesame mayo and pickled cucumbers
( MAKES 4 )
|600 g||Boneless skinless salmon, (or white fish such as snapper or terakihi), patted dry|
|5||Spring onions, green parts finely chopped, white parts thinly sliced|
|1 Tbsp||Ginger, peeled, finely grated|
|1 tsp||Flake salt|
- Cut salmon (or fish) into 3cm pieces. Transfer one-third of salmon (about 8 oz.) to a food processor and process, scraping down sides, until mixture is very smooth and paste-like. Add remaining salmon and pulse 4–5 times until pieces are no bigger than 1cm dice (be careful not to make it too smooth). Transfer to a large bowl.
- Mix in spring onions greens, ginger, garlic, mayonnaise, and 1 tsp. flake salt; toss to combine. Form mixture into 4 patties about 3 cm thick. Transfer to a baking paper-lined rimmed baking sheet and cover with plastic wrap. Chill at least 1 hour or up to 3 (you’ll want to chill the patties so that they hold their shape before getting cooked).
- To make the sesame mayo, mix sesame oil and mayonnaise, and season with a pinch of salt in a small bowl.
- To make the pickled cucumbers, toss cucumbers with 1/2 tsp of salt in a small bowl. Massage with your hands for a few minutes, squeezing lightly then discard cucumber liquid. Add chili, sugar, and vinegar to the cucumbers, toss to coat and let stand while making the burger patties.
- Heat oil in a large non-stick fry pan over medium-high until oil begins to shimmer. Remove salmon patties from fridge right before cooking and sprinkle with flour just to coat the outside. Cook patties until golden brown, about 3–4 minutes on each side.
- To assemble the burgers, cut the Brioche buns in half and toast or warm slightly, spread with mayo then on the bottom half layer the patty, then the cucumber pickles and micro greens lastly the top of the bun.