Red Thai Salmon Burgers with Sriracha & Lime Mayo
Something a little different.
Ingredients (serves 4)
Prep time: 10 mins Cooking time: 15-20 mins
750g raw, skinless salmon fillet - cut into bitesize chunks
200g panko breadcrumbs
2 eggs
75g red thai curry paste
A large handful of fresh coriander
A large handful of fresh mint leaves
1 tbsp fish sauce
2 tbsp soy sauce
Juice from 2 limes
1 tsp garlic puree
A good grind of black pepper
1 tsp lemongrass puree (optional)
Sesame oil
Buns of your choice
For the mayo:
- 1 tbsp mayo
- Juice from 1 lime
- As much sriracha (or other hot sauce) as you like!
- 1 tsp fresh coriander, finely chopped
Equipment required
Food processor
Kitchen roll
Frying pan
Method
Pop all of the burger ingredients into a food processor. Blend for a minute or so until the mixture is fully combined and resembles fish pâté.
Once blended, take a little bit of the mixture at a time and roll into a ball before pressing into a patty. Be careful not to handle the mix for too long - it should form a burger shape pretty easily & quickly but if you over work it, it might start to fall apart.
Set your burgers aside on a plate. To avoid the burgers sticking together, place a piece of kitchen roll over the top before adding another layer. Leave them to chill in the fridge and firm up for at least half an hour.
Make the mayo by mixing all of the ingredients. Chill until ready to serve.
When ready to cook, take the burgers out of the fridge. Heat a frying pan over a medium heat. Brush one side with sesame oil (or other neutral oil if required). Place the burger oil side down in the pan. These will need to cook for 6-8 minutes each side, but I usually flip them every 2 minutes to ensure an even cook. If not, you may risk the outside burning before the inside is cooked. Fry off until golden & crispy on the outside and hot throughout.
- Note: although salmon is an oily fish, you'll find that not much oil comes out of these burgers. I suggest lightly brushing the burger with oil before each flip to stop the burgers burning/drying out.Once ready, serve on toasted burger buns and top with the sriracha & lime mayo. Yum!
