Burgers of all description never fail to satisfy a hungry family. Using fresh salmon, this recipe might encourage the most fussiest of eaters to eat fish!
Make for mid-week supper, picnic or enjoy al fresco as they are delicious hot, cold or warm!
I like to make a double batch and freeze one for another occasion when time is of the essence…….!
Preparation Time : 15 minutesCooking Time 20-25 minutesMakes: 4-5 burgers
Ingredients:
For the burger
600g pieces fresh salmon – skinned – roughly chopped
Zest and juice of 1 lemon
2 tablespoons sesame seeds
3 tablespoons fresh dill
2-3 tablespoons wholemeal plain flour
Salt and freshly ground black pepper
2 tablespoons rapeseed oil
To Dip before frying: 4 tablespoons toasted sesame seeds
To Serve: 4 sesame bagels – cut in half
4 tablespoons coleslaw
5 baby cherry tomatoes- sliced
4 pickled dill cucumbers – sliced
Sprigs of dill
Method
Place all the burger ingredients into a food processor and whizz together to combine.
Tip out and divide the mixture into 4 equal portions. Using wet hands mould into burger shapes and then dip into the toasted sesame seeds.
Heat the oil in a frying pan. Sauté with the lid on for about 5 minutes on each side or until golden.
Transfer to a rack for the oil to drip off.
To finish cooking place in the oven on a rack tray at 180C for about 10-12 minutes.
Toast the sesame bagels.
Spread some coleslaw on the bagels; add some cucumber, dill and sliced tomatoes. Insert the cooked salmon burgers and serve.
