Huon Salmon Burgers with Fresh Herb and Cucumber Salad

Bahan-bahan

• BURGER
• 2x 280g Huon Salmon, skin off
• 1 tbsp sesame oil
• 2 sudu besar fish sauce
• bunch coriander
• 3 spring onions, white part only, roughly chopped
• 1 tbsp ginger
• PICKLED CUCUMBER
• 2 Lebanese cucumbers
• 2 sudu besar rice wine vinegar
• 3 tbsp sesame oil
• 1 tsp sugar
• 1 tsp salt
• 2 sudu besar olive oil
• TO SERVE
• Wasabi Mayo
• 4 brioche buns, sliced in half

Kaedah

1. 1
   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. 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. 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. 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.