Ingredients:-
- 750 gm fresh almond fillet, skin & bones removed
- 3 tbsp finely minced fresh ginger
- 2 tbsp minced orange or lemon zest
- 1 tbsp chili sauce
- Salt & black pepper, to taste
- 1 cup dry bread crumbs
- Oil, for brushing grill
- 4 burger buns
- 1 slightly firm papaya, peeled, seeded, sliced 1/3 inch think
- Lettuce, as desired
- Mayonnaise, as desired
- (Optional: one lime, cut into 4 wedges)
Salmon burger preparation:
- Heat grill to medium. Cut salmon into 1 inch cubes.
- Place in food processor fitted with metal blade.
- Pulse to mince (do not over process or salmon become paste).
- In a mixing bowl, combine salmon, ginger, zest, chili sauce. Using hands gently mix until evenly blended.
- Form into 4 equal-sized balls. Flatten gently.
- Season with salt & pepper. Lightly coat both sides with bread crumbs. Brush grate with oil.
- Cook burgers on both sides until cooked in centre (it should feel firm when pressed with finger or check by cutting into one to check for consistent cooked color).
- Or, cook in cast-iron skillet.
- Toast buns.
- Serve burgers on buns.
- If desired squeeze lime juice on each burger.
- Serve papaya slice, mayonnaise & lettuce on the side for optional burger garnish.
