MOB's Wild Alaska Salmon Burger
To prepare your slaw, grate your beetroots and squeeze all of the moisture out using your hands. Grate a whole knob of ginger and finely chop the coriander. In a new bowl, mix the beetroot with 2 tbsp of mayonnaise, half the ginger, coriander, the juice of 1 lime and the red wine vinegar.
Patty time. Remove the skin from your sockeye salmon fillets. Chop up 2 fillets into very small pieces and chop the other 2 fillets into chunks. Put the salmon in a large mixing bowl.
Time to get BBQ-ing! Baste each side of the patties with Teriyaki marinade (you will need about 1 tbsp). Cook on the BBQ until both sides begin to char. Halve your brioche buns and lightly toast them on the BBQ - make sure to toast both sides.