Easy Salmon Burger Recipe

Salmon and dill are the ideal mix in Mary Berry's salmon burger recipe. Adding the smoked salmon improves the poached salmon flavor and the fixing makes the burger additional extraordinary. On the off chance that you are feeling great, simply act as a stripped fish burger with no bun.

Note this recipe makes eight burgers so utilize more buns if taking care of a group, in any case freeze the additional burgers for some other time.

Tips:

Burger can be made as long as a day ahead.

Burgers freeze well crude.

Fixings

Ingredients 

For the burgers

100 g smoked salmon

500 g salmon filet, cleaned and cut into 4cm (1½in) pieces

125 g panko breadcrumbs

0.5 lemon, squeeze as it were

4 tbsp mayonnaise

1 little bundle of dill, cleaved

1 squeeze each salt and dark pepper

2 tbsp sunflower oil, for cooking

3.5 oz smoked salmon

17.6 oz salmon filet, cleaned and cut into 4cm (1½in) pieces

4.4 oz panko breadcrumbs

0.5 lemon, squeeze as it were

4 tbsp mayonnaise

1 little bundle of dill, slashed

1 squeeze each salt and dark pepper

2 tbsp sunflower oil, for cooking

3.5 oz smoked salmon

17.6 oz salmon filet, cleaned and cut into 4cm (1½in) pieces

4.4 oz panko breadcrumbs

0.5 lemon, squeeze as it were

4 tbsp mayonnaise

1 little bundle of dill, cleaved

1 squeeze each salt and dark pepper

2 tbsp sunflower oil, for cooking. 

For the lemon trick mayonnaise

4 tbsp mayonnaise

1 tbsp tricks, hacked

0.5 little lemon, squeeze as it were

4 tbsp mayonnaise

1 tbsp tricks, cleaved

0.5 little lemon, squeeze as it were

4 tbsp mayonnaise

1 tbsp escapades, hacked

0.5 little lemon, squeeze as it were. 

For the garnishes/to serve

0.5 tbsp sunflower oil

1 x quarter a fennel bulb, daintily cut

4 leaves romaine lettuce

2 cured dill cucumbers, daintily cut

4 brioche buns, split into equal parts and toasted on each side

0.5 tbsp sunflower oil

1 x quarter a fennel bulb, daintily cut

4 leaves romaine lettuce

2 cured dill cucumbers, meagerly cut

4 brioche buns, split down the middle and toasted on each side

0.5 tbsp sunflower oil

1 x quarter a fennel bulb, daintily cut

4 leaves romaine lettuce

2 cured dill cucumbers, daintily cut

4 brioche buns, split down the middle and toasted on each side

Subtleties
Food: English
Recipe Type: Salmon
Trouble: Simple
Planning Time: 15 mins
Cooking Time: 15 mins
Serves: 4

Bit by bit

1. Measure the smoked salmon into a food processor and whizz for a couple of seconds until generally slashed. Add the excess burger fixings (with the exception of the sunflower oil) and a little salt and dark pepper. Whizz again briefly until the blend has met up yet has surface. Shape into 8 burgers.

2. Heat 2 tablespoons of oil in a huge non-stick griddle over a lowish heat, add the burgers and broil for 3-4 minutes on each side, until brilliant and cooked through.

3. In the mean time, to make the lemon escapade mayonnaise, combine every one of the fixings as one in a little bowl and season well.

4. Heat the excess oil in a little skillet over high intensity and broil the fennel cuts for around 5 minutes, until mellowed and brilliant.

5. Put a portion of a lettuce leaf on every bun base and top with a burger, some fresh fennel, cuts of dill cucumber and a spoonful of lemon and escapade mayonnaise.

This recipe is removed from Adoration to Cook by Mary Berry (BBC Books, £26). Photography by Laura Edwards.