Wild Alaska Salmon Bonfire Burgers

6

Ingredients

  • Flour, for hands
  • Vegetable oil, for frying
  • 8 mini burger buns
  • 4 tbsp soured cream
  • Coriander leaves, to serve
  • For the burgers:

  • 400g wild Alaska salmon, skinned
  • 50g white breadcrumbs
  • 1 egg white
  • 1 red chilli, deseeded and finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • Zest and juice of 1 lime
  • 1 shallot, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 tbsp sweet chilli sauce
  • 2 tbsp Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped coriander
  • Pinch of salt and black pepper
  • For the tomato relish:

  • 2 small shallots, roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 clove garlic, crushed
  • 1 tbsp chilli or olive oil
  • 100g cherry tomatoes, roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 200g tinned tomatoes
  • 4 tsp Worcestershire sauce
  • 3 tsp honey
  • 2 tsp white wine vinegar
  • 1 tsp Tabasco sauce

Use imperial measurements

Method

How to make Wild Alaska Salmon Bonfire Burgers

1. Place all the burger ingredients in a food processor and pulse to form a paste.

2. Divide the mixture into 8, flour your hands and make round patties out of each portion. Cover and leave to chill in the fridge for at least ½ hour.

3. Meanwhile, make the relish: sweat the shallots and garlic in chilli oil, add the cherry tomatoes and cook for 2 minutes before adding in the rest of the relish ingredients. Simmer for 15-20 minutes until glossy and thick. Season to taste then leave to cool.

4. When you are ready to cook, heat a little oil in a non-stick frying pan. Carefully place the burgers in the oil and cook for 2-3 minutes a side, over a moderate heat, until firm and golden brown.

5. To serve, Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slice the burger buns in half, top with soured cream, Alaska salmon burger, relish and coriander leaves.