Flax-Crusted Tuna Burgers

1 pound fresh or frozen skinless tuna fillets

1 egg white

1/4 cup dry whole-wheat bread crumbs

1 tablespoon snipped fresh tarragon

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon flaxseed

Nonstick cooking spray

1 medium avocado, halved, seeded and peeled

2 tablespoons light mayonnaise

1/2 teaspoon finely shredded lemon peel

1 tablespoon lemon juice

1  clove garlic, minced

1/8 teaspoon salt

2 whole-grain or whole-wheat sandwich thins, split and toasted

1 cup fresh spinach leaves

4 slices tomato

To Make

To prepare Flax-Crusted Tuna Burgers: Thaw tuna, if frozen. Rinse tuna; pat dry with paper towels. Finely chop tuna and set aside. In a medium bowl beat egg white with a fork. Stir in bread crumbs, tarragon, the ¼ teaspoon salt and ⅛ teaspoon of the pepper. Add tuna; stir gently to combine. Shape mixture into four ½-inch-thick patties, using damp hands if necessary.

In a shallow dish combine the flaxseed meal and flaxseeds. Dip tuna patties into flaxseed mixture, turning to coat evenly. 

Coat a large nonstick skillet or nonstick griddle with cooking spray. Heat over medium heat. Add tuna patties; cook for 10 to 12 minutes or until an instant-read thermometer inserted into sides of patties registers 160°F, turning once halfway through cooking time.

Meanwhile, prepare Avocado Aioli:

In a medium bowl use a potato masher or fork to coarsely mash avocado. Add mayonnaise, lemon peel, lemon juice, garlic, the ⅛ teaspoon salt and the remaining ⅛ teaspoon pepper. Continue to mash until mixture is well mixed but still slightly chunky.

To serve, place one sandwich thin half, cut side up, on each of four serving plates. Top with spinach leaves and tomato slices. Top each with a cooked tuna patty. Spoon one-fourth of the avocado mixture over each patty.

Everything Salmon Burgers with Scallion Sour Cream-Cream Cheese Sauce

02
Rachael Ray
30 Minute Meals

• 4 (6-oz) skinless salmon fillets, cut into large chunks
• 1 Tbsp grill seasoning (recommended: Montreal Seasoning by McCormick)
• 1 Tbsp poppy seeds
• 1 Tbsp sesame seeds
• 3 Tbsp chopped fresh dill
• Extra-virgin olive oil for drizzling
• ½ cup softened cream cheese
• 3 scallions, whites and greens, chopped
• ½ cup sour cream
• 1 tsp lemon juice
• Green leaf lettuce, for topping
• Sliced beefsteak or vine ripe tomato, for topping
• Sliced red onion, for topping
• Crusty kaiser rolls, split and toasted

To Make

1. Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.

2. Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.

3. Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.

4. While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.

5. Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.

Atlantic Lobster Burger

61
A comforting Maritime meal with Yukon Gold potatoes and breaded lobster patties.

Courtesy of Scott Morrison of Flavor19

• 4-5 tablespoons sea salt
• 2 Atlantic lobsters
• 1 lb(s) Yukon Gold potatoes
• 3 green onions, chopped
• 1 lemon, juiced
• ½ cup sour cream
• 1 red pepper, diced
• salt and pepper to taste
• ½ cup flour
• 3 eggs
• 2 cup Panko
• olive oil

To Make

1. Boil sea salted water and cook lobsters for 12-15 minutes. Drain and put aside to cool.

2. Once cooled, extract the lobster meat.

3. Boil peeled potatoes, mash and set aside.

4. Add green onions, lemon juice, sour cream, red pepper to the mash potato and mix.

5. Add lobster, season with salt & cracked pepper and mix.

6. Form mixture into patties.

7. Dredge patties in flour, dip in beaten eggs, then panko.

8. Put in fridge to set for approximately 2 hours.

9. Pour 5 tablespoons olive oil in a pan and sauté lobster patty on medium high heat until golden brown on each side.

10. Bake in oven for 10 minutes.

11. Place patty on a toasted fresh bun and add mayonnaise, lettuce and tomato.

Rachael Ray's Salmon Burgers with Caesar Slaw

51

Rachael Ray30 Minute Meals

Fresh salmon tops off these burgers, served with a homemade, creamt Caesar-inspired slaw made with radicchio and romaine lettuce.

1 (14-oz) can Alaskan salmon, drained and flaked
2 egg whites, lightly beaten
1 handful parsley leaves, finely chopped
2 lemons, zested and juiced, divided
3 cloves garlic, finely chopped
¾ cup Italian bread crumbs, 3 generous handfuls
Salt and pepper
4 anchovies, finely chopped optional
2 tsp Dijon mustard
1 Tbsp Worcestershire sauce, eyeball it
2 Tbsp extra-virgin olive oil, divided
Couple handfuls grated Parmigiano-Reggiano
2 hearts romaine lettuce, shredded
1 head radicchio, shredded

To Make

1. To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the bread crumbs and lots of black pepper and a little salt. Mix together and form 4 large patties or 8 mini patties.

2. To a salad bowl add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup extra-virgin olive oil and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.

3. Preheat 2 tablespoons, of extra-virgin olive oil, 2 turns of the pan, in a nonstick skillet over medium to medium high heat. Cook salmon patties 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties. Serve salmon patties atop Caesar Slaw.

Shrimp Burger

By Mimi Bobeck

• 1 lb medium shrimp
• 4 large shallots, chopped (or 1 large onion)
• 1 cup seasoned bread crumbs
• 2 eggs
• 1 ounce grated cheese
• ¹⁄₂ cup chopped fresh flat-leaf parsley

To Make:

1. Take Shrimp and dice in to small pieces, chopped shallots, add seasoned bread crumbs, eggs, parsley and grated cheese.
2. Mix all together well with spoon make into desired size and deep fry or Pan fry or Grill -- Serve on Bun with either tartar sauce or even better, hot sauce.

 

Super-Healthy Tuna Burgers with Lemon-Garlic Mayonnaise

By iqspam

Make healthy burgers out of canned tuna, and spice them up with a lemon garlic mayonnaise! Use whole wheat sandwich thins and low fat mayonnaise to bring this down to 250 calories per burger.

• 35 ounces canned tuna, drained (see note)
• 1 bunch scallion, thinly sliced
• 1 red bell pepper, diced
• 2 eggs, beaten
• 8 whole wheat hamburger buns
• ¹⁄₂ cup mayonnaise
• 2 tablespoons garlic
• 1 tablespoon lemon juice

To Make:

1. Sautee garlic in pan until brown.
2. Combine garlic, lemon juice and mayonnaise.
3. Combine tuna, scallions, bell pepper and eggs in a bowl.
4. Separate tuna mixture into 8 patties.
5. Grill patties.
6. Put a patty on each sandwich thin with about a tbsp of the mayonnaise mixture.

Note: You may want to put the tuna in a sieve with something heavy on top for a couple of hours to get it to drain, otherwise it's harder to get these burgers to stick together.
 

Naughty but Nice Crab Burger

By Chef floWer

New England in the North Eastern region of the USA is well known for it's emphasis on seafood and the Naughty But Nice Gang would like to invite you to feast on our Nutty for New England Naughty but Nice Crab Burger burger. Combining a luscious crabcake with shrimp, tartare and the best fresh dressings from the region this is one burger that is sure to please and impress. We suggest pairing with a glass of Snow Farm Vineyard '05 Estate Seyval Blanc or an Atlantic Amber beer from New England Brewing - Created for Build A Burger - Team Challenge - Zaar World Tour III. Thanks to LittleBee for her kind contribution to this recipe. (Hers is found here-- Classic Old Bay Crab Cakes) http://www.recipezaar.com/bb/viewtopic.zsp?p=3041468 


Crab Cakes

• 1 slice bread, dried and crusts removed
• ¹⁄₈ cup milk
• ¹⁄₂ tablespoon mayonnaise
• ¹⁄₂ tablespoon Worcestershire sauce
• ¹⁄₂ tablespoon parsley flakes
• ¹⁄₂ tablespoon baking powder
• ¹⁄₂ teaspoon Old Bay Seasoning
• ¹⁄₈ teaspoon salt
• ¹⁄₂ tablespoon lemon juice
• 1 egg, beaten
• ¹⁄₂ lb fresh crabmeat
• 1 tablespoon butter 
• 1 tablespoon oil (vegetable)

 Fillings

•  2 ounces cheddar cheese, 2 x 0 . 5 slices
• 6 tablespoons onions, caramelized
• 3 ¹⁄₂ ounces shrimp, boiled
• 2 slices tomatoes, fresh sliced
• 4 pieces frisee (eg oakleaf etc) or 4 pieces other curly leaf lettuce (eg oakleaf etc)

  Tartar Sauce

•  ¹⁄₄ cup mayonnaise
• ¹⁄₈ cup sweet pickle relish, drained
• ²⁄₃ teaspoon instant minced onion
• ²⁄₃ teaspoon lemon juice
• ¹⁄₄ tablespoon sugar
• ¹⁄₂ teaspoon celery seed
• ¹⁄₂ teaspoon garlic powder
•  

Bread

•  4 slices white bread, thick slices toasted (Wonder hot dog buns)

To Make:

1. Carefully run fingers through crab meat, being sure not to break lumps, picking out excess shell.
2. Break up bread pieces, and add milk and toss in bowl.
3. Beat eggs, in a mixing bowl.
4. Add mayonnaise, Worcestershire sauce, lemon juice, baking powder, and seasonings to this mix, thoroughly stir this.
5. Add crab meat carefully to bowl of mixed ingredients, and with spatula or hands, mix just until moistened.
6. Form a burger gently, and let sit for at least 30 minutes in a refrigerator.
7. Melt butter and oil in skillet, just until melted. Carefully add crab burger to skillet, and brown on each side, and just heat through.
8. Serve sitting a top a Wonder hot dog roll, or two pieces of white bread, coupled with side additions. Feel free to add, caramelized onion, a couple of steamed shrimp, tomato, cheddar cheese, (Vermont), Boston lettuce and tartar sauce.

 

Scallop Corn Bacon Burger

Credit Matt Dunigan (Road Grill)

• ½ cup mayonnaise
• Juice and zest of 1 lime
• 1 tsp green Tabasco or more
• Salt and pepper
• 3 ears of corn shucked, silks removed
• Olive oil
• 1 ½ lb(s) sea scallops debearded
• 1 tsp Cajun spice
• ¼ cup green onion minced
• 12 slices cooked crispy bacon, minced
• ½ cup bread crumbs
• Zest of 2 lemons
• 3 green onions minced
• Fresh greens
• Tomatoes sliced
• Avocado sliced
• Hamburger Buns

To Make:

1. In a small bowl combine the mayonnaise with the green Tabasco and lime zest and lime juice. Mix the sauce together and refrigerate until needed.

2. Remove the husks from the corn and lay the cobs on a baking tray. Drizzle them with olive oil and season with salt and pepper.

3. Preheat barbeque to medium high heat (375°F) (190°C).

4. Oil the grill to prevent sticking.

5. Place corn on the grill and cook for approximately 2 minutes turning often.

6. Remove the corn from the grill. Hold the cob upright on the cutting board and using a sharp knife cut downwards removing the corn kernels from the cob. Discard the cobs.

7. In a food processor process half of the corn kernels to a paste. Add 1 third of the scallops, a pinch of salt and pepper and Cajun spice and process again to a paste. Add the remaining scallops a little at a time and pulse lightly so that the scallops are still chunky.

8. Place the mixture into a large bowl.

9. Fold the green onion, remaining whole corn kernels, minced bacon, breadcrumbs and lemon zest into the mixture.

10. With oiled hands pat the mixture into burgers and place them on a clean tray. Cover the burgers with plastic wrap and refrigerate for 30-60 minutes.

11. Preheat grill to medium high heat 375°F (190°C).

12. Remove the burgers from the refrigerator and drizzle them with vegetable oil.

13. Oil the grill to prevent sticking.

14. Place the burgers on grill and cook for 3-4 minutes per side.

15. Toast some soft buns on the warming rack while the second side of the burgers cook.

16. Serve with sliced avocado drizzled with lime juice, lettuce, tomato and Tabasco mayo.

 

Salmon Burgers

Recipe by: flamingo1012

 

"Delicious and quick burgers!" 

 

• 1 (14.75 ounce) can salmon, drained and flaked
• 3/4 cup rolled oats
• 1/2 onion, sliced
• 1 egg
• 1/2 lemon, juiced
• 1 tablespoon Dijon mustard
• salt and ground black pepper to taste
• 1 teaspoon vegetable oil

 

 To Make:

 

1. Mix salmon, oats, onion, egg, lemon juice, mustard, salt, and black pepper in a bowl until evenly combined. Divide and shape mixture into four patties. 

 

2. Heat vegetable oil in a large skillet over medium-high heat; pan-fry salmon patties until heated through, about 7 minutes on each side.

Fresh Salmon Burgers with Lemon-Yogurt Sauce

Credit Allrecipies

Recipe by: RuthE
 

"These are a little like crab cakes, but they're made with fresh salmon and grilled. The secret to juicy (not pasty!) salmon burgers is to chop the salmon coarsely with a knife."

Patties:

• 2 1/2 pounds salmon filet, skin and pin bones removed
• 2 eggs, beaten
• 2/3 cup finely chopped parsley
• 1/4 cup finely chopped green onions
• 2 tablespoons fresh lemon juice
• 1/2 cup plain dried bread crumbs
• 1 tablespoon seafood seasoning (such as Old Bay®)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Sauce:

• 1/2 cup plain yogurt
• 2 tablespoons light mayonnaise
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped green onion
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

   
Burgers:

• 2 tablespoons olive oil
• 8 brioche buns, split and toasted
• 2 cups fresh arugula

To Make:

1.Chop salmon into 1/8- to 1/4-inch pieces. Transfer to a bowl with 2/3 cup parsley, 1/4 cup green onions, 2 tablespoons lemon juice, bread crumbs, seafood seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper; mix together with your hands. Divide into 8 equal portions and pat into 3 1/2-inch patties (1/2 inch thick). Chill, covered, at least 30 minutes or up to 4 hours.

2. Stir together yogurt, mayonnaise, 2 tablespoons parsley, 2 tablespoons green onion, 1 tablespoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.

3. Preheat an outdoor grill to medium heat (325 degrees F to 375 degrees F).

4. Brush patties with oil. Oil grate. Grill patties, turning carefully, until cooked through and a thermometer inserted in center of each patty registers 160 degrees F, 2 to 3 minutes per side. Serve on buns with sauce and arugula. 

Cook's Note:

• Avoid the temptation to use your food processor to chop the salmon. The secret to juicy (not pasty!) salmon burgers is to chop the salmon coarsely with a knife.

Grilled Basa Po'Boys

one of My Favorite Recipes

• 2 (x12 oz) Basa (or catfish) fillets
• 2 tbsp plus 1 tsp fresh lemon juice, divided
• 1/2 cup mayonnaise
• 2 tbsp plus 1 tsp Cajun or Creole seasoning, divided
• 4 french rolls. split, lightly toasted
• 1 heart (4 cups) of romaine lettuce, thinly sliced
• 8 tomato slices

To Make:

1. Place fillets in shallow rimmed dish; sprinkle with 2 tbsp of the lemon juice. Let stand 10 to 15 minutes, turning once.

2. Meanwhile, for the sauce, in a small bowl combine mayonnaise, remaining 1 tsp lemon juice and 1 tsp of the seasoning. Cover and refrigerate until ready to use.

3. Preheat grill to medium (300°F to 350°F). Sprinkle remaining 2 tbsp of seasoning on both sides of fillets and gently rub in.Place fillets on grill, and grill for 3-4 minutes per side or until fish flakes easily with a fork. Remove from grill and slice in half crosswise.

4. Spread 2 tbsp of the sauceon the bottom half of each bun. Top with 1 cup lettuce, 1 fillet half and 2 tomato slices and serve.

Moroccan Jumbo Prawn Burger

• 350g skinless, boneless, white fish fillet (e.g. cod, basa, haddock, halibut)
• 250g jumbo tiger prawns, shelled, deveined
• 1 small garlic clove, crushed
• 1 tsp freshly squeezed lemon juice
• 1/2 tsp ground cumin
• 1/4 tsp sweet paprika
• 1/4 tsp powdered saffron
• 1/4 tsp ground ginger
• 1 egg, beaten
• 1 tbsp chopped fresh coriander
• 1 tbsp chopped fresh parsley
• salt and freshly ground black pepper
• vegetable or sunflower oil for cooking

Toppings:

• 4 burger buns, split
• 60ml mayonnaise
• 50g baby red chard leaves
• Tomato chermoula
• olive couscous salad

To Make:

1. Cut the fish and prawns into large pieces, place in a bowl.

2. Add garlic, lemon juice, cumin, paprika, saffron and ginger and mix well; leave to marinate for 10 minutes.

3. Drain off any excess liquid, then place in a food processor and whiz to a course paste. Transfer to a bowl, add the egg, herbs, salt and pepper, and mix well; chill for 1 hour.

4. Divide the mix into 8 evenly sized patties.

5. Heat a thin film of oil in a large frying pan and, when hot, add the patties and cook for 2-3 minutes on each side until golden. Remove and drain on kitchen paper.

6. Toast the buns. Mix the mayonnaise with the lettuce leaves and place on the burger bases. Top with a patty, a few more leaves then the second patty. Add a good dollop of tomato chermoula and close with the top bun.

7. Serve with olive couscous salad.

Shrimp & Scallion Burgers with Crispy Pancetta

• 1 ¼ lbs shrimp, peeled and deveined
• 6-8 tbsp panko bread crumb
• 3 scallions, ends trimmed and finely chopped
• 1 large egg, lightly beaten
• 1 tbsp Dijon mustard
• 1 tbsp Lemon Mayonnaise
• 1 lemon zest finely grated
• ½ tsp kosher or sea salt
• 1/8 tsp freshly ground black pepper

Toppings:

• 8 thin slices pancetta
• 4 English muffins split
• Olive oil
• 2 tbsp finely chopped scallion greens

To Make:

1. Wrap the shrimp in paper towels and squeeze out the excess moisture. In a food processor fitted with a metal blade, pulse the shrimp until roughly chopped. Mix the shrimp with the remaining patty ingredients, starting with 6 tbsp panko. Gently squeeze a bit of the mixture to see if it clumps; if not, add up to 2 tbsp more panko. Freeze for 5 minutes. Form four patties of equal size, each about ¾ inches thick. Cover and refrigerate for at least 30 minutes; 2 hours is better.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a grill-proof griddle.

3. Cook the pancetta on the griddle until crisp, 6 to 8 minutes, turning occasionally. Drain on paper towels. Increase the temperature of the grill to high heat (450° to 550°F). Keep the griddle on the cooking grates.

4. Brush the patties on both sides with the oil. Place the patties on the griddle and cook over direct high heat, with the lid closed, until golden and firm, 6-8 minutes turning once. During the last 30 seconds of grilling time, toast the English muffins on the cooking grate, cut sides down, over direct heat.

5. Build each burger on a muffin with a patty, Lemon Mayonnaise, pancetta and scallions. Top with top bun half and serve warm.

Deviled Scallop Burger with Portobello mushrooms, mustard hollandaise and thyme-grilled corn

• 250g skinless, boneless lemon sole fillet (or regular sole marinated in lemon juice for at least 1 hour)
• 400g sea scallops, cleaned, roe (eggs) removed
• Salt and freshly ground black pepper
• 30g fresh white breadcrumbs
• 25g chopped fresh flat-leaf parsley
• 1 egg white
• Vegetable oil for cooking
• Good pinch of cayenne

Toppings:

• Grilled Portobello Mushrooms
• 4 thick slices beef tomatoes
• Mustard Hollandaise Sauce
• 50g watercress
• 8 strips crispy bacon, grilled
• Thyme-Grilled Corn

To Make:

1. Place the lemon sole fillet in a food processor with half the scallops and a little salt. Add the breadcrumbs and parsley and whiz to a fine paste.

2. Take the remaining scallops and chop them thoroughly add to the sole and process for 20 seconds or until just blended. There should be small lumps of scallops in the mixture. Add the egg white and whiz to mix, still keeping the mixture slightly chunky in texture. Season to taste with salt and pepper

3. Using oiled hands shape the mixture into burgers, place on a plate, cover and refrigerate until ready to cook.

4. Heat a thin film of oil in a large non-stick frying pan and, when hot, remove the burgers from the refrigerator,  and dust them all over with a little cayenne pepper.

5. Cook the burgers for 4-5 minutes on each side until golden; they should remain a little undercooked in the centers to keep them moist and juicy.

6. Place the grilled Portobello mushrooms on 4 serving plates, top each with a slice of tomato and then with a scallop burger.

7. Coat each burger with some Mustard Hollandaise Sauce, garnish with the watercress, grilled bacon and Thyme-Grilled Corn

New Orleans Po’boy with Creole remulade slaw and twice-cooked jacket potatoes

• 200g skinless, boneless white fish fillet (e.g.; cod, haddock, turbot or basa), cut into chunks
• 450g tiger prawns, shelled, deveined
• 1 egg white
• Salt and freshly ground black pepper
• 3 spring or green onions, finely chopped
• 2 tbsp fresh basil, chopped
• ½ tsp Creole or Dijon mustard
• 1 tsp Worcestershire sauce
• Pinch of cayenne
• Vegetable or sunflower oil for cooking

Toppings:

• 4 baby baguettes or small crusty rolls
• Creole Rémoulade Slaw
• Twice Cooked Jacket Potatoes

To Make:

1. Place the fish with 100g of the prawns, the egg white and a little salt in the food processor, whiz for 20 seconds

2. Add the onion, basil and mustard, then whiz again for 5 seconds, transfer to a bowl and add the Worcestershire sauce.

3. Chop the remaining tiger prawns in 0.5cm dice and add to the bowl. Adjust the seasoning with salt, pepper and cayenne; chill in the refrigerator for 2 hours.

4. Using wet hands, divide the mixture into 4 equal amounts and roll each into a 2cm thick burger 12.5cm in length (big enough to fill the baguettes)

5. Heat a chargrill or pan grill until hot, brush the grill with some oil. Add the burgers and grill for 4-5 minutes, turning them regularly until golden and cooked through,

6. Reheat the baby baguettes in the oven or on the top grill of the BBQ. Slit down one side with a sharp knife and open the baguette, taking care not to split it.

7. Fill with the Creole Rémoulade Slaw and top with the fish burgers; serve with the Twice-Cooked Jacket Potatoes.

Miso-Basted Salmon Burger with hot mango-cucumber salsa and cool chili verde

Makes 4 burgers

• 600g fresh skinless, boneless salmon fillet
• 1 tsp white miso paste
• 2 tbsp vegetable oil
• 1 shallot, finely chopped
• 2.5cm piece root ginger, peeled, finely chopped
• salt
• 75g fresh white breadcrumbs
• 2 spring or green onions, finely chopped
• 1 large egg white
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1/2 tsp mustard seeds

For The Glaze:

• 1/s tbsp white miso paste
• 2 tbsp maple syrup
• 1 tsp soy sauce

Toppings:

• 4 crusty rolls or burger buns, split
• 8 green butter or iceberg lettuce leaves
• Hot Mango-Cucumber Salsa
• Cool Chili Verde

To Make:

1. In a small bowl, mix together the ingredients for the glaze and set aside.

2. Place 350g of the salmon in a food processor with 1 tsp of the miso paste and whiz to a fine paste. Finely chop the remaining salmon. Chill separately in the refrigerator for 20 minutes.

3. Heat 1 tsp of the vegetable oil in a small pan, add the shallot and ginger and cook until softened but without any added color. Remove and allow to cool.

4. Remove the processed and chopped salmon from the refrigerator, place in a bowl, add the cooked shallot and ginger, a little salt and mix well.

5. Add the remaining ingredients and bring the mix together, shape into evenly sized burgers and return to the refrigerator until needed.

6. Heat the remaining oil in a large non-stick frying pan until hot, cook the salmon burgers until golden, about 3-4 minutes each side, brushing them regularly with the glaze as they cook.

7. Arrange the lettuce leaves on the for crusty rolls or buns, top each with a burger, and then with some  Hot Mango-Cucumber Salsa . Top with the remaining bread. Serve with a little pot of  Cool Chili Verde on the side.