Fish burgers are nothing new, but if you play around with different flavours and textures you can really surprise yourself. A problem can occur, if the fish is overcooked and dry, so if you add a little oil to the base mix, the end result can be very good.
- Cooking time: 10-15 mins
- 500g salmon fillet
- free of skin and bones
- 4 tbsp Sacla coriander pesto
- ½ onion
- chopped finely
- 3 tbsp olive oil
- 2 tbsp Mirin
- 2 tbsp soy sauce
- 5-6 heaped tbsp natural dry breadcrumbs
- ½ tsp ground white pepper
- 1-2 tsp salt
- ½ medium egg white lightly beaten
- Heat the oil and add the onion, then soften for about 5 minutes, then cool.
- Finely chop, better still mince the salmon to about 5mm.
- Add the rest of the ingredients and mix well, then chill for 30 minutes to let the breadcrumbs reconstitute.
- Next form into 6 or 8 small patties and chill again until ready to cook.
- Pre heat the grill, then lightly spray with oil (using a plant mister) spray the burgers lightly also.
- Cook for 3-4 minutes, then turn through 90° and cook again, this will give the nice criss cross affect.
- Carefully turn over and repeat the process, but do not over cook.
- Once cooked, the juices will run clear and will be seem coming through the top of the burger.
- Serve in a pitta bread or deli wrap tortilla and a ginger dipping sauce separately.