Easy’ Thai Salmon Burger with picked cucumber and lime mayonnaise.

This Easy Thai Salmon Burger brings all the flavours of the east, and marries them with the traditional burger, and a healthy one at that. We are using salmon instead of beef to produce a lighter version of a burger that is packed with flavour. This is based on a traditional Thai fishcake which would be made with white fish and bound with a little egg. I think salmon gives a nicer texture and does away with the need to add eggs to hold it together.

Don’t be put off by the length of this blog, each element of the burger is easy and quick to make.

Contents.

A note on using Coriander.

Love it or hate it Coriander must be one of the most versatile herbs available. Because of the way the herb works in the mouth it acts as a flavour enhancer to lift the overall punch of a dish. How ever this reaction backfires in some people and produces a metallic sensation in the mouth. If you hate Coriander, leave it out. There is not a direct replacement for the herb, for this dish I would use some basil and bring up the seasoning a little.

Coriander is the only herb I can think of where the whole plant can be used. The roots and stems in curry pastes. The seeds used as a spice, and the leaves and stems as an herb. Yes, leaves and stems. DON’T pick off the leaves and throw the fine stems away, chop the two together and use as needed.

You will need.

• Chopping board and knife.
• Food processor.
• Fine sieve
• Measuring spoons
• Frying pan
• Pallet knife
• Small saucepan
• 2 medium bowls         
• Small tray to hold the fishcakes.

Easy Thai Salmon Burger

Makes 4.

Firstly, make the burgers.

• 300g cubed salmon fillet, (free of skin and bones)
• The bottom 10cm of a lemon grass stalk, very finely shredded and outer leaves removed.
• 1 ½   green chillies
• 2 tsp Thai fish sauce
• Zest only of 1 lime
• handful of fresh coriander including stalks
• some plain flour for dusting fishcakes
• sunflower oil for frying
• To serve.
• 4 brioche burger buns
• Shredded little gem lettuce to serve

Making the flavour base.

Into the food processor place the very finely chopped lemon grass and coriander. Remove the stalks and seeds of the chilli, add to the processor then zest the lime over the top. Don’t use the juice but keep the fruit handy for later.

Put the lid on the machine and using the pulse control, chop the contents down to almost a puree. You may need to scrape down the sides of the bowl from time to time so nothing gets missed. Its important all the flavourings are well broken down, if you’re not sure run the machine a little longer.

Adding the salmon.

Add a quarter of the salmon and pulse the machine again. When the fish is broken down add the remainder of the salmon then very briefly pulse the fish checking the constancy after each pulse.

The aim is to have chopped salmon that just starts to stick together. Pieces about 5mm are ideal which will be bound together by the flavourings and the fish added earlier. Add the fish sauce and give one very quick pulse to work it in.

Forming the burgers.

Cover the chopping board with cling film, then tip the burger mix out onto the board. Divide the mixture into four and form into burgers approximately 3cm in thickness.

Roll the burgers in flour then place into the fridge to firm up.

For the Pickled Cucumber.

• 1 cucumber sliced longways 3mm thick (skin
• 4 finely sliced spring onions (white only)
• ½ tsp chopped coriander
•  Table salt to cure the cucumber

Take the cucumber and cut slices longways down the cucumber about 3mm thick. Place the slices into a small bowl and sprinkle with salt, then leave to stand for 15 minutes.

The pickling mix.

• 8 tbsp rice wine vinegar
• 2tblspn water
• 5 black peppercorns
• 5 coriander seeds
• Pinch dried chilli flakes
• 1 star anise
• 3tsp castor sugar

To make the pickle place all the ingredients into a small sauce pan and bring to the simmer. Give the pan a swirl to dissolve the sugar then remove from the heat and let cool.

Finishing the pickle.

Rinse the cucumber under running water to remove the salt, then dry well on kitchen paper.

Return the cucumber to the washed bowl and add the spring onion. Pour the cooled pickle over the vegetables and toss in the juices. Keep the coriander back for later use.

Making the Lime Mayonnaise

• 100g readymade mayonnaise
• Zest and juice of ½ a lime
• 6 good leaves of basil
• ½ crushed garlic clove
• Pinch salt

Roughly chop ½ a clove of garlic, then crush using the salt. Pour the mayonnaise into a bowl and work in the crushed garlic, zest, and juice of half a lime. Mix well and set aside keeping the basil for later.

Cooking and serving the Thai Salmon Burger.

Take the burgers from the fridge and dush with a little more flour if the surface has become damp. Place a pan over a medium heat and add a touch of oil to the pan. Don’t overdo the oil, too much will dissolve the edges of the burger. When the oil is hot add the burgers and leave to cook over a medium heat.

Try not to disturb the burgers as they cook so a good golden crust can form in the pan. Cook on the first side for two minutes. Then carefully turn the burgers over, again leaving them to cook undisturbed for another couple of minutes. The burgers are best served slightly underdone, but if you like them cooked though, allow and extra minute cooking on each side.

When ready lift the burgers out onto a warm plate and sprinkle with some lime juice from the leftover fruit. Keep warm.

Lightly toast the brioche buns and add the coriander to the cucumber, and the basil to the mayonnaise.

Assembling the Thai Salmon Burger.

Drop a dollop of mayo onto the toasted base of the brioche buns then add some slices little gem lettuce. Set the warm burger on top of the lettuce draping some of the pickled cucumber on top. Add another small dollop of mayo followed by the toasted lid of the bun.

Secure the whole thing with a burger skewer and serve with the remaining cucumber and mayonnaise on the side.

Still Not Sure?

This video will guide you through the process.

F.A.Qs.

Enjoy Life !

John.

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©John Webber. 2023