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Ginger, chilli & spring onion salmon burger

Prepare with Fresh Salmon Fillets
20 min
Ginger, chilli & spring onion salmon burger


  1. Place the minced salmon in a bowl. Add the chilli, ginger, garlic, spring onions and salt. Mix together in a bowl and with your hand, work the salmon until it becomes a sticky consistency.
  2. Add the breadcrumb and mix through.
  3. Cover the bowl and place in the fridge for at least 30 minutes (this gives the burgers time to firm up)
  4. Divide into 4 even-sized pieces and shape into round patties, gently flattening.
  5. Place the burgers on a plate and cover with cling film and put back in the fridge for at least another 30 minutes (they can also be made the night before)
  6. Place the burgers in a frying pan (or grill pan) and cook on a medium heat for 2-3 minutes on each side before transferring onto a baking tray.
  7. Place in a preheat oven to 200C/180C fan/gas mark 6 and cook for 12 -14 minutes.
  8. Check that the burgers are cooked through before serving

For the Sriracha Mayonnaise:

  1. Mix all the ingredients together in a bowl

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