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Ginger and teriyaki salmon burgers
Roasted salmon is mashed with ginger, dill and lemon zest, pan-fried and brushed with a sticky teriyaki glaze. Stack it in a toasted bun with lime mayonnaise and fresh cucumber.
- Category
- Mains
- Prep
- 20 min
- Cook
- 20 min
- Serves
- 4
Ingredients
- 500 gsalmon fillets (for the patties)
- As neededolive oil, for rubbing the salmon
- 2garlic cloves, finely grated (for the patties)
- 2 tspStaffords Ginger Paste (for the patties)
- 4spring onions, finely chopped (for the patties)
- 1lemon, zest only (for the patties)
- 1/3 cupbreadcrumbs (for the patties)
- 2 Tbspdill sprigs (for the patties)
- 1 TbspStaffords Thick Teriyaki Sauce (for the patties)
- 1egg, lightly beaten (for the patties)
- To tastesalt and pepper
- To tasteStaffords Thick Teriyaki Sauce (for glazing)
- 1/2 cupmayonnaise
- 1 Tbsplime juice
- 1 smallMediterranean cucumber, sliced into ribbons
- 40 gwatercress, to serve
- To servelime wedges
- 4brioche style hamburger buns
Made with Staffords
Shop the ingredients
Find the Staffords products for this recipe online.
Method
Heat the oven to 180°C. Rub the salmon fillets with a little olive oil, season with salt and roast for 10-12 minutes until mostly cooked but still pink in the centre. Discard the skin and check for pin bones.
In a large bowl, combine the salmon with the rest of the patty ingredients and mash together very well until the salmon binds everything together. (You can also pulse carefully in a food processor.) Season with salt and pepper and shape into 4 patties.
Pan fry the patties in a lightly oiled non-stick pan for 2 minutes on each side until golden brown. Brush liberally with teriyaki sauce and flip, applying more glaze as you continue to cook, until the patties are cooked through and well glazed.
Toast the buns. Mix the mayonnaise with the lime juice and swish it onto the buns, add the salmon patties and top with cucumber ribbons and watercress. Serve warm with lime wedges.
