Salmon Burger with Avocado & Wasabi Mayo

If you're looking for something new to do with your salmon fillets this week, stop right here! This easy to prepare burger is topped with lashings of avocado and wasabi mayo and sesame vegetables; it's an Asian inspired sensation! The salmon patty itself is flavoured with fresh ginger, spring onion and a touch of soy sauce, then shallow fried in a little oil to give it beautiful colour, you could always grill to keep it even lighter. I've created a special Japanese inspired salad to complete the burger; cucumber and radish marinaded in a fresh toasted sesame and rice vinegar dressing.

Makes 2 burgers

Ingredients for the burger

2 large salmon fillets, roughly totalling 270g

1 tbsp fresh ginger, minced or finely chopped

1 spring onion, roughly chopped

1 clove garlic, minced

1 tbsp soy sauce

1 tsp lime

1 egg yolk

2 tbsp breadcrumbs, optional

2 burger buns

Ingredients for Japanese vegetable salad

Half a cucumber, seeded and peeled into ribbons

5 radishes, thinly sliced

1 tbsp toasted sesame oil

1 tbsp rice vinegar

1 tbsp sesame seeds

Ingredients for the avocado & wasabi mayo

1 small very ripe avocado

2 tbsp mayo

1 tsp wasabi paste, or to taste


Start by taking the skin off the salmon and roughly chop the flesh. Place the ginger, spring onion and garlic in a food processor and blitz until smooth. Now add the salmon, lime juice and soy, pulse until broken down but NOT smooth, there still needs to be texture to the fish. Transfer to a bowl, add the egg yolk and combine. If the mixture is too wet, add the breadcrumbs. Divide in two and shape into patties. Cover and refrigerate for at least 30 minutes, this will help the burgers keep their shape when cooking.

Now make the cucumber salad. Place the cucumber ribbons and radish in a mixing bowl. Lightly toast the sesame seeds in the sesame oil and then pour the mixture over the vegetables, along with the rice vinegar. Toss together until combined. Cover and refrigerate until you are ready to use. If there is excess liquid simply drain before use.

When you are ready to cook, grease a frying pan with a little oil and heat over a medium/high flame. Carefully place the burgers into fry, cook for around 2 to 3 minutes on each side, depending on how you like your fish cooked.

To make the avocado and wasabi mayo, blend together all the ingredients.

To assemble, pop the salmon burger in it's bun, dollop on the mayo and top with the veggies. Serve immediately and enjoy!