I’m a big fan of fishcakes, and I have a particular fondness for Thai fishcakes. In fact, I think Asian flavours are generally very well suited to fish, and 9/10 when I prepare fish it’s with Chinese, Thai or blended Asian flavours. These salmon burgers are really just an extension of a Thai fishcake – wrapped up in soft brioche with delicious accompaniments.
Genuinely, I was blown away when I first made these. I feel like half the time when you cook something, by the time you eat it you are so bored of the flavours (I’m a big taste-as-you-go kinda cook) that the meal isn’t as wonderful as it is to someone who didn’t cook it. Well I can tell you I enjoyed these as much as if I didn’t cook them, if you follow. Anyway, point being, these are delicious and you must try them.
I’ve made quite a lot of fishcakes in my time, and the great thing about salmon is that it’s more meaty than a lot of the white fish varieties I’ve used and so it all binds together much better. This is especially important for a burger.
I have to say, this recipe is also somewhat reminiscence of the prawn (or ‘shrimp’ as they say in the UK) burger from Granger & Co in London (find my London List HERE). Another favourite of mine from his menu (I bow down at the alter of the ricotta hotcakes regularly).
Also, another plus – these will also freeze really well, just lightly pan fry them before you freeze them so they are sealed. To reheat, simply defrost and then brown them up a little in the pan
The food processor is your friend when you’re making these burgers, but the key is to make sure the salmon isn’t too smooth / when processing so the patties can hold their shape. The cucumber pickles and the mayonnaise can both be made in advance.
To make the recipe gluten-free, simply switch the soy sauce for tamari and use GF buns, not brioche.
This recipe is adapted from Port and Fin’s recipe here.
- 1/3 cup water
- 1/4 cup rice vinegar
- 2 tsp caster sugar
- 1 garlic clove (crushed)
- 1 tsp ginger (grated)
- 3 cucumbers
- 1/2 serrano chili
- 1/2 cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tbsp Sriracha
- 700 g salmon (skin removed)
- 5 spring onions (green parts only)
- 1 garlic clove (grated)
- 1 free-range organic egg
- 1 lime (zest)
- 1 tbsp soy sauce
- 2tbsp coriander (roughly chopped)
- 1/4 cup coconut oil
- 1/4 cup rice flour
- Fresh coriander
- 5 spring onions (white parts only)
- 4 brioche buns
To make the cucumber pickle, slice the serrano chili very thinly, crosswise. Combine chili, water, vinegar, sugar, garlic and ginger in a saucepan. Heat through and stir until sugar dissolves. Remove from heat. Shaved the cucumber lengthwise and position them in a jar or container, not too tightly packed. Pour the liquid over the cucumber so they are covered and refrigerate for at least 30 minutes (up to 2 days).
For the mayonnaise, combine mayonnaise, lemon juice and Sriracha in a small bowl, stirring well until all lumps are smoothed. Set aside.
For the burger patties, put half the salmon aside and combine all the other ingredients in a food processor. Blend until fairly smooth, but not until it’s a paste. Add the rest of the salmon in and pulse, you still want to have some chunkier bits. Divide the mixture into 4 equal parts, shaping each into a ½ inch thick patty. Put these on a plate and cover with cling film, refrigerate for about an hour.
Heat oil in a large nonstick skillet over medium-high. Remove salmon patties from fridge and sprinkle with rice flour just to coat the outside. Cook patties until golden brown, about 3 minutes on each side (try not to overcook!).
Coat both sides of the hamburger buns with sriracha mayo, top with pickled cucumber, fresh coriander, spring onion whites (finely sliced) and the patties.