Stranger Foods

Spicy salmon burgers with sriracha mayo & pickles

Serves 4 | Prep 30 mins | Cook 6 mins

These burgers are delicious and make a really fun meal for all ages – substitute beef burgers for these at your next barbecue. The lightly pickled crunchy veg cuts through the spiced sriracha mayo and soft brioche buns.

Source: Foolproof Fish: 60 Delicious Dishes to Make at Home

Ingredients

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1 tbsp sriracha
100 g mayonnaise
2 tbsp vegetable oil

For the salmon burgers

4 skinless salmon fillets
small handful coriander, chopped
2 cloves garlic, crushed
2 spring onions, chopped
small handful chives, chopped
1 red chilli, deseeded and finely diced
1 tsp fish sauce

For the pickles

25 ml rice vinegar
½ tsp caster sugar
½ tsp salt
½ cucumber, peeled into ribbons
2 large carrots, peeled into ribbons

To serve

1 baby gem lettuce, leaves separated but kept whole
4 brioche burger buns

Instructions

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Place all the ingredients for the burgers into a food processor and pulse the mixture until it resembles a chunky mince. Divide the salmon mixture into four and shape into equal-sized patties. Place them on a tray or plate and transfer to the fridge for to firm up.
While the patties are chilling, make the pickled cucumber and carrot. In a medium bowl mix together the rice vinegar, sugar and salt. Tip the cucumber and carrot ribbons into the bowl and mix well, making sure they are all well coated. Set aside to allow them to lightly pickle.
In a small bowl mix together the mayonnaise and the sriracha.
Now you can fry your salmon burgers. Set a medium non-stick frying pan over a medium heat. Drizzle in a little vegetable oil. Fry the salmon patties for on each side (you may need to do this in batches). While your burgers are frying, slice the brioche buns in half and lightly toast.
Assemble the burgers: spoon a good dollop of sriracha mayo on the top and bottom of the toasted brioche buns. Place a couple of the lettuce leaves on top, followed by the burger. Top the patty with some of the pickled cucumber and carrots, finishing with the burger bun top.

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