Ginger, chilli & spring onion salmon burger
Ginger, chilli & spring onion salmon burger

BBQ

Ginger, chilli & spring onion salmon burger

20 mins

Cooking

2

Portions

Mowi Scottish Salmon Fillets
Buy at Buy at Buy at

Subject to store availability

Ingredients

  • Mowi raw Salmon portions – skin removed, then minced or finely diced – 2 packs (or about 450g)
  • Breadcrumb or Panko crumb (if possible blend first to a fine breadcrumb) – 25g
  • Red chilli de-seeded and finely diced – 1 – 2 chillies
  • Spring onions – halved lengthways and then sliced – 3 (40g)
  • Ginger – finely diced or grated – small piece – (10g -12g)
  • Salt – good pinch (about 4g)
  • Garlic – crushed – 1 clove

Sriracha & lime mayonnaise

  • Sriracha – 1tbsp
  • lime juice – ½ lime
  • mayonnaise – 4 tbsp (60g)
  • fresh coriander chopped – small bunch
  • salt & pepper – to taste
Ginger, chilli & spring onion salmon burger

Method

  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
Mowi Scottish Salmon Fillets
Buy at Buy at Buy at

Subject to store availability

Ingredients

  • Mowi raw Salmon portions – skin removed, then minced or finely diced – 2 packs (or about 450g)
  • Breadcrumb or Panko crumb (if possible blend first to a fine breadcrumb) – 25g
  • Red chilli de-seeded and finely diced – 1 – 2 chillies
  • Spring onions – halved lengthways and then sliced – 3 (40g)
  • Ginger – finely diced or grated – small piece – (10g -12g)
  • Salt – good pinch (about 4g)
  • Garlic – crushed – 1 clove

Sriracha & lime mayonnaise

  • Sriracha – 1tbsp
  • lime juice – ½ lime
  • mayonnaise – 4 tbsp (60g)
  • fresh coriander chopped – small bunch
  • salt & pepper – to taste

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