Salmon burgers with basil and lime mayonnaise
Method
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Place the salmon, breadcrumbs, egg white, shallot and basil into a food processor and pulse until combined, but not puréed, then season with salt and freshly ground black pepper.
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Divide the mixture into four portions and shape each portion into a burger shape. Place onto a plate and transfer to the fridge to chill for 30 minutes.
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Heat the oil in a large frying pan, then add the burgers and fry for three minutes on each side, or until golden-brown all over and completely cooked through.
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For the basil and lime mayonnaise, place the mayonnaise, basil, lime zest and juice, and garlic into a bowl. Mix together well and season, to taste, with salt and freshly ground black pepper.
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To serve, place the lettuce and tomato slices onto one side of each focaccia bun, top with a burger and a dollop of lime mayonnaise, then add the lids to the buns. Serve on plates with a portion of chips alongside.
Ingredients
- 600g/1lb 5oz skinless salmon, cut into chunks
- 75g/2½oz white breadcrumbs
- 1 free-range egg white
- 1 shallot, finely chopped
- 1 tbsp chopped fresh basil
- salt and freshly ground black pepper
- 2-3 tbsp vegetable oil, for frying
For the basil and lime mayonnaise
- 200g/7oz mayonnaise from a jar
- 2 tbsp finely chopped fresh basil
- 1 lime, juice and zest only
- 1 garlic clove, crushed to a paste
- salt and freshly ground black pepper
To serve
- 4 ready-made focaccia buns, griddled lightly to toast
- 1 Webbs lettuce, leaves separated
- 2 tomatoes, sliced
Shopping List
Salmon burgers with basil and lime mayonnaise
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