Our summer salmon burger with asian slaw is the perfect dinner for alfresco dining these holidays. Enjoy the unique flavours sandwiched in a gluten-free bun topped with fresh avocado and microgreens.
Recipe & Photography by Cecile Vadas @cecilevadas
serves: 4 | time: 20 mins + 1 hr chilling time | gluten free
Burger Ingredients:
- 400g Harris Hot Smoked Salmon
- 2 spring onions
- 1/4 cup coriander, finely chopped
- 1 tbsp. mint, roughly chopped
- 1 egg
- 1 tbsp. red curry paste
- 1 tsp. salt
- 1/2 tsp. freshly cracked pepper
- 1/2 cup Bob’s Red Mill Gluten Free Flour
- 2 tbsp. oil of choice
Asian Gherkin Slaw Ingredients:
- 1/2 cup shredded red or green cabbage
- 1 green onion, finely sliced
- 2 tbsp. mint, chopped
- 1/2 cup Ceres Organics gherkins, diced
- 1 tbsp. mirin
- 1 tbsp. rice wine vinegar
- 1 tsp. grated ginger
- 1/4 lime, juiced
- 1/2 tsp. salt
To Serve:
- Gluten Freedom Buns
- Gevity Rx Bone Broth Mayo
- Microgreens of choice
- Avocado, sliced
Method:
- In a large bowl, mix together the salmon, spring onions, mint, coriander, egg, curry paste, lemongrass paste, salt and pepper.
- Add the gluten free flour and mix until just combined. Cover and leave in the fridge for 1 hour.
- Heat the oil in a non stick frying pan. Make 3-4 patties using your hands and ensure each has a even surface.
- Place into the pan and cook until golden and crispy (3-4 minutes) before flipping and cooking for a further 2-3 minute. Drain on a paper towel and repeat with remaining batter.
- Make the slaw by adding all the ingredients together in a mixing bowl.
- Toast the buns. Spread the bone broth mayo on both sides, add cooked salmon patty, slaw (in the bun or on the side), avocado and microgreens.
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