The burger game has changed.
Cooking time (Includes preparation time): 35 minutes
If you like spice add some extra sriracha to the mayo.
Feeds: 4 People
480g Skinless Boneless Salmon
2 Tbsp White Miso
1 Lime, Zest and Juice
2 Tbsp Soy Sauce
50g Panko Breadcrumbs
1 Tsp Salt
2 Garlic Cloves
2 Tbsp Sriracha
1 Tsp Caster Sugar
3 Tbsp Mayonnaise
4 Brioche Buns
Knob of Ginger
For the salmon burgers roughly chop the salmon fillets. Put half into a food processor and blitz to a paste then add the miso, ginger, lime zest, rest of the salmon and 1 tbsp soy sauce. Pulse very briefly until roughly combined. You want some nice chunky bits of salmon in with the paste rather than it all turned into mush. Tip the mix into a bowl then stir through the panko breadcrumbs. Shape into four burgers and chill whilst you make the smacked cucumbers.
Now the fun part. Get a rolling pin or something heavy and hit the cucumber until it has collapsed and starts to break. Cut into random diagonal pieces then put into a bowl and mix in the salt. Leave to sit for 10 minutes to draw out some of the water from the cucumber.
In a separate bowl make the dressing. Crush in the garlic cloves then mix with 1 tbsp hot sauce, remaining 1 tbsp soy sauce, sugar and lime juice. Mix the remaining hot sauce into the mayonnaise.
Pour a drizzle of oil into a non stick frying pan. Fry the salmon burgers for 3 minutes on each side.
Assembly time. Drain the water off the cucumbers and mix with the dressing. Cut the buns in half, toast in the frying pan if you like, then spread the bottom of each bun with the sriracha mayo. Top each with a salmon burger and then pile on the smacked cucumber slaw, drizzling over the dressing. Bam.