Salmon burgers

Video Description

SALMON BURGERS burgers - 4 salmon fillets, skinless 1 lime, zested 1 small red chilli, finely chopped 20g unsalted cashew nuts, finely chopped A thumb of ginger, finely grated 1 tsp tamarind paste 1 tsp fish sauce ½ x 30g bunch coriander, roughly chopped 75g natural breadcrumbs pickled cucumber - 1 large cucumber, peeled ½ small red onion, finely sliced 3 tbsp white wine vinegar ½ tsp salt 2 tsp nigella seeds To serve - 4 burger buns 1 tbsp mayonnaise Method: In the large bowl of a food processor, blitz the salmon fillets to create a coarse-textured mixture. Transfer to a bowl and set aside. In a separate bowl, mix together the lime zest, chopped chilli, cashew nuts, grated ginger, tamarind paste, fish sauce and coriander. Mix well. Add to the bowl containing the salmon along with the breadcrumbs. Combine the ingredients, allowing the mixture to ‘come together’ for 3-4 mins. Divide into 4 even-sized pieces and shape each one into a round patty, gently flattening in your hands. To make the pickled cucumber, cut the cucumber into long ribbons using a using a vegetable peeler. Put the cucumber, red onion, vinegar and salt in to a bowl. Mix, then leave to marinate. Place on the bbq and cook for 3-4 minutes on each side, until the burgers turn a golden brown and are cooked through. Lightly toast the halved brioche buns. Spread a little mayonnaise on the bottom half of each bun, top with the burgers and pickled cucumber and a sprinkling of nigella seeds. Sandwich with the top halves of the buns to serve.