LIME, CHILLI & MISO SALMON BURGER

The salmon patties are made with diced and slightly minced salmon, combined with miso paste, lime zest, garlic, ginger, soy sauce, sweet chili sauce, and panko breadcrumbs. Served on a toasted brioche bun with mayo, avocado, tomato, lettuce, and sweet chili sauce.

PREP 10m

COOK 1h

TOTAL 1h 10m

SERVES 2

Ingredients-

  • 2 salmon fillets, diced and minced slightly

  • 1 heaped teaspoon miso paste

  • Zest of 1 lime

  • 1 small grated garlic clove

  • 2 cm grated ginger

  • 1 teaspoon soy sauce

  • 1 tbsp sweet chili sauce

  • 1/2 red chili, finely diced

  • 5 tbsp panko breadcrumbs

  • Salted butter (for frying)

  • Brioche buns (for serving)

  • Mayonnaise

  • Avocado slices

  • Tomato slices

  • Shredded lettuce

  • Sweet chili sauce (for topping)

Instructions-

  1. In a mixing bowl, combine the diced and slightly minced salmon fillets with miso paste, lime zest, grated garlic, grated ginger, soy sauce, sweet chili sauce, diced red chili, and panko breadcrumbs. Mix everything together until well combined.

  2. Optionally, let the mixture chill in the fridge for an hour. This helps the patties set slightly.

  3. Form the salmon mixture into burger patties.

  4. Heat a frying pan over medium heat and add a small amount of salted butter.

  5. Cook the salmon burgers in the pan for about 4-5 minutes per side. You want them hot enough to cook through but not too hot to burn, so keep an eye on them and check the base for doneness.

  6. While the salmon burgers are cooking, toast the brioche buns.

  7. To assemble the burgers, spread mayonnaise on the bottom bun. Place the salmon patty on top, then add slices of avocado, tomato, and shredded lettuce. Top with a drizzle of sweet chili sauce, and cover with the top bun.

Serve and enjoy!