Salmon burgers

INGREDIENTS

Pickled cucumber

2 Lebanese cucumbers, cut into ribbons

2 tbsp white wine vinegar

Pinch of salt

1 tsp sugar

Burgers

500g salmon

1 egg

¼ cup panko crumbs

1 garlic clove

Zest of 1 lemon

1 tbsp Dijon mustard

2 tbsp dill

2 tbsp parsley

Salt and pepper

Extra virgin olive oil for cooking

Feta and Greek yoghurt spread

100g Danish feta

2 tbsp Greek yoghurt

Juice from ½ lemon

1 tbsp chopped dill

1 tbsp capers

Use a vegetable peeler to shave the cucumber lengthwise into thin ribbons. As you peel, rotate the cucumber once you reach the seedy core – the seeds can make the ribbons watery and bitter.
Place the ribbons in a bowl with the white wine vinegar, a pinch of sugar, and a small pinch of salt. Toss to coat, then set aside for at least 15 minutes to pickle and soften lightly. Drain off any excess liquid just before serving.
Roughly chop the salmon fillets into chunks and place them along with the other burger ingredients in a food processor. Pulse the mixture in short bursts until it just comes together – you’re aiming for a coarse, textured mix rather than a smooth paste.
Tip the mixture into a bowl and shape into 4 burger patties, around 2cm thick. Place them on a plate or tray, cover, and refrigerate for 15-30 minutes to help them firm up and hold their shape when cooking.
Heat oil in a large frying pan over medium heat. Cook the patties for 3–4 minutes per side, or until golden brown and just cooked through. Once cooked, transfer them to a plate and allow to rest for a few minutes.
In a mixing bowl, add the feta, yoghurt, lemon juice, dill and capers and mash with a fork until the mixture becomes smooth and creamy.
To assemble the burgers, spread a generous layer of the feta mixture onto the base of each bun. Top with lettuce, burger patty and more feta spread, tomato, pickled cucumber ribbons and capers.

Use a vegetable peeler to shave the cucumber lengthwise into thin ribbons. As you peel, rotate the cucumber once you reach the seedy core – the seeds can make the ribbons watery and bitter.
Place the ribbons in a bowl with the white wine vinegar, a pinch of sugar, and a small pinch of salt. Toss to coat, then set aside for at least 15 minutes to pickle and soften lightly. Drain off any excess liquid just before serving.
Roughly chop the salmon fillets into chunks and place them along with the other burger ingredients in a food processor. Pulse the mixture in short bursts until it just comes together – you’re aiming for a coarse, textured mix rather than a smooth paste.
Tip the mixture into a bowl and shape into 4 burger patties, around 2cm thick. Place them on a plate or tray, cover, and refrigerate for 15-30 minutes to help them firm up and hold their shape when cooking.
Heat oil in a large frying pan over medium heat. Cook the patties for 3–4 minutes per side, or until golden brown and just cooked through. Once cooked, transfer them to a plate and allow to rest for a few minutes.
In a mixing bowl, add the feta, yoghurt, lemon juice, dill and capers and mash with a fork until the mixture becomes smooth and creamy.
To assemble the burgers, spread a generous layer of the feta mixture onto the base of each bun. Top with lettuce, burger patty and more feta spread, tomato, pickled cucumber ribbons and capers.

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