Wild Salmon Burgers

Salmon is hit and miss because it’s so easy to overcook. Avoid all that sadness by treating it as you would minced beef. Make patties, sear them and top with all the trimmings. Not a bad way to eat your omega-3s, and having a high intake of the nutrients may increase your life expectancy by almost five years, according to a 2021 study in The American Journal Of Clinical Nutrition.

WHAT YOU’LL NEED

• 450G SKINLESS SALMON, FINELY CHOPPED

• 65G PANKO BREADCRUMBS

• 1 EGG • 2 SPRING ONIONS, MINCED

• 1 TSP SOYA SAUCE

• 1 TSP FISH SAUCE

• ½ TBSP RAPESEED OIL, PLUS 1 TBSP

• 60G WHOLE GREEK YOGHURT

• ½ LEMON, JUICED

• 2 TBSP DILL PICKLES, MINCED

• 1 TBSP CHOPPED DILL

• CUCUMBER, THINLY SLICED, AND ALFALFA SPROUTS, FOR GARNISH

• 4 LARGE SESAME-SEED BURGER BUNS

HOW TO MAKE IT

01/ In a large bowl, add the salmon, panko, egg, spring onions, soya sauce, fish sauce and 1/2 tbsp of oil. Mix the ingredients with your hands and shape 4 patties, about 2.5cm thick. Place them in the fridge for at least 10 mins to firm up.

02/ In a small bowl, mix the yoghurt, lemon juice, pickles, dill and a big pinch of salt. Refrigerate.

03/ In a large non-stick pan, heat 1 tbsp of oil over a medium-high heat. Add the patties and cook until browned, about 3 to 4 mins per side. (Note: the inside of the patties may be medium-rare. That’s okay.)

04/ To assemble, place a patty on the bottom half of a bun. Top with a spoonful of the yoghurt mixture, a few cucumber slices and some sprouts. Close the bun. Repeat with the remaining ingredients. Feeds 4

PER SERVING: 468 CALS, 32G PROTEIN, 31G CARBS (2G FIBRE), 23G FAT