Ingredients

• Salmon Fillet
• Spring Onion, Roughly Chopped
• Black Pepper, Salt
• Siracha, 1.5tsp
• Soy Sauce 1tbsp
• Lazy Ginger, 1tbsp
• Breadcrumbs
• Olive Oil
• Lemon Juice

Method

1. Place the salmon, spring onion, seasoning, siracha, ginger and soy sauce into a chopper and blend it all up into a coarse paste
2. Add some breadcrumbs and mix it all up before putting it in the fridge for about five minutes before forming into patties
3. Heat some olive oil and lemon juice in a frying pan before adding the patties and cooking for five minutes on one side, ten on the other and reflipping for a final five to ensure it gets some nice colour on both sides

Eating And Storage Tips

I placed my burger into a wholemeal wrap with some salad and feta cheese but you could put this into a traditional burger bun with some mayonnaise and salad and put some fries on the side. Alternatively, you can forgo the bread element all together and just have these on the side with some salad and lemon and herb cous cous.

I only had golden breadcrumbs to hand but if you have fresh breadcrumbs or some super fine ones that would work well. This very possibly doesn’t even need them to hold together but I do it to be on the safe side and so they soak up some of the olive oil, lemon juice and moisture from the actual burger itself instead of it seeping away into the pan.

You can absolutely go heavier on the seasonings here and increase the siracha or add either chilli flakes or cayenne pepper in to give it more of a kick or put it with some sweet chilli sauce as well. Or you could leave the spice out and instead go for a more herby mixture and do things like adding lemon salt and lemon zest in to give it more of a fresh vibrant feel.