12 Jul 2022
30 Minutes | easy | Serves 6
These salmon burgers are light and summery. Salmon is blended with peas, basil and some pickled ginger and served with a spicy wasabi mayo and avocado cream. Chopping everything roughly before it goes into the blender will make it easy to pulse the mixture together without over-blending it. You could use sliced avocado if you don’t want to make the avocado cream.
Make the quick pickled red onions by combining the rice vinegar, hot water, caster sugar, salt and mixing until the salt and sugar are dissolved. Add the red onions and set aside.
Place the salmon, egg white, pickled ginger, basil, breadcrumbs, spring onions and peas into a food processor with some salt and pepper and pulse to combine. Shape into 6 burger shapes (this is easiest using wet hands).
Make the wasabi mayonnaise by combining all the ingredients and mixing well. Set aside.
Make the avocado cream by combining the avocado, lime juice, fish sauce and white pepper in a small blender or pestle and mortar and blending or mashing to combine. Alternatively, this can be done using a fork.
Heat two gas burners on the Jupiter Outback BBQ and set the heat to medium. Rub the salmon burgers with a little oil and grill over direct heat for 3-4 minutes each side, or until hot all the way through.
Lightly toast the buns on the barbecue and set aside.
Serve the burgers on the buns with the avocado cream, wasabi mayonnaise, lettuce and pink pickled onions.
These salmon burgers are very quick to cook on the BBQ, and will take just a few minutes each side. They would also be lovely served with a cucumber salad or a side of grilled courgettes.
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