Ingredients

The following ingredients have 4 Servings
  • 1 pound salmon filet (skinless, boneless, chopped into chunks)
  • 4 tablespoons fresh chives (finely chopped)
  • 6 tablespoons panko breadcrumbs (plus 2-3 more for coating)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground white pepper
  • 2 tablespoons olive oil
  • ½ English cucumber (unpeeled)
  • 8 radishes (8.82oz)
  • 2 teaspoons fresh dill (finely chopped)
  • 1½ teaspoons lemon juice
  • 1½ teaspoons olive/vegetable oil
  • Fine sea salt and pepper to taste

Instruction

  • Place the chopped salmon in a food processor and pulse a few times until crumbly (not completely pureed).
  • Combine with the breadcrumbs, mustard, chives, salt and pepper and stir until all the ingredients have been thoroughly incorporated.
  • Form 4 burgers (approx. 2 cm thick) and coat the top and bottom of each burger in breadcrumbs. Set aside.
  • To make the slaw spiralize or coarsely grate the cucumber and radishes. Combine with 1.5 teaspoon of lemon juice and oil each, chopped dill, season to taste and stir. Set aside.
  • In a large non-stick pan heat up 2 tablespoons of oil and fry the burgers over a low/medium heat for 3-4 minutes on each side until golden and crispy. 
  • Serve in your favourite burger bun topped with a generous helping of the slaw.  I also combined 3 tablespoons of low fat mayo and yogurt each and added a dollop of that to each burger, but this is optional.