Salmon Burger with Dill Mayo

Ingredients

• 700 g skinless salmon fillet
• 1 tbsp dijon mustard
• 6 spring onions, finely sliced
• 60 g panko breadcrumbs
• zest of 1 lemon, juice of 1/2
• 120 g mayonnaise
• a big handful of dill, chopped
• 2 tbsp capers, chopped
• 2 tbsp vegetable oil
• 4 burger buns
• 1/2 cucumber, sliced thin

Method

1. Chop by hand, two textures

   Chop a third of the salmon to a paste and the rest into rough 1 cm chunks. A food processor turns the whole lot to mousse — the chunks are what make it taste like salmon rather than a fish finger.

2. Bind lightly

   Mix with the mustard, spring onions, breadcrumbs, lemon zest and juice, and plenty of salt. The paste and the panko are the only binders; no egg is needed and it would make them dense.

3. Shape and chill

   Form four patties and chill for 20 minutes. Cold patties hold together when they hit the pan — warm ones fall apart on the first turn.

   20 min

4. Make the dill mayo

   Mix the mayonnaise with the dill and capers. Sharp and herby, to cut through the oily fish.

5. Fry, turning once

   Fry in the oil over a medium-high heat for 3 to 4 minutes a side. Salmon is best still slightly pink in the middle — cooked right through it goes dry and chalky.

   7 min

6. Build

   Toasted buns, dill mayo on both halves, patty and cucumber. Serve straight away.