In the bowl of a food processor, add salmon, sesame oil, fish sauce, a handful of coriander leaves, spring onion, and ginger. Pulse until just combined. Using wet hands, gently shape into 4 patties. (The mixture will be soft but will firm up when chilled). Place on a lined baking tray and place in the fridge to chill for at least 30 minutes.
2
To pickle the cucumbers, use a vegetable peeler to slice them lengthwise into ribbons. Combine the cucumbers, rice wine vinegar, sesame oil, sugar, and salt in a bowl, and set aside.
3
Heat the olive oil in a large fry pan over medium-high heat. Cook the burgers for 8 to 10 minutes, flipping halfway through or until the burgers are golden. Heat the olive oil in a large fry pan over medium-high heat. Cook the burgers for 8 to 10 minutes, flipping halfway through or until the burgers are golden.
4
Squeeze some wasabi mayo onto each burger bun, add the cooked patty, pickled cucumber, remaining coriander leaves, and a little extra mayo then top with the other half of the burger bun.
