For the patties:
500g salmon fillets
2 garlic cloves, finely grated
2 tsp Staffords Ginger Paste
4 spring onions, finely chopped
Zest of 1 lemon
⅓ cup breadcrumbs
2 Tbsp dill sprigs
1 Tbsp Staffords Thick Teriyaki Sauce
1 egg, lightly beaten
Salt and pepper, to taste
Staffords Thick Teriyaki Sauce, to taste
½ cup mayonnaise
1 Tbsp lime juice
1 small Mediterranean cucumber, sliced into ribbons
40g watercress, to serve
Lime wedges, to serve
4 brioche style hamburger buns
Preheat oven to 180˚C.
Rub salmon fillets with a little olive oil and season with salt.
Roast for 10- 12 minutes until mostly cooked but quite still pink in the centre.
Discard skin and check for pin bones.
In a large bowl, combine the salmon and the rest of the ingredients.
Mash together very well until the salmon binds everything together.
(You can also do this step in a food processor and pulse carefully until the mixture comes together.) Season with salt and pepper. Shape into 4 patties.
Pan fry the patties in a lightly oiled non-stick pan for 2 minutes on each side, until golden brown on both sides. Brush the patties liberally with teriyaki sauce and flip, applying more glaze as you continue to cook the patties. Remove patties from heat when cooked through and well glazed.
Toast the buns.
Assemble the burgers.
Swish mayonnaise onto the buns, add the salmon patties and top with cucumber ribbons and watercress. Serve warm.