Monday 23 August 2021


I am not usually a big burger person. For one I don't eat meat and I also really don't dig the dry, tasteless, heavy in the stomach and generally just really unexciting things which the vegetarian burger option tends to be - you know those bean / chickpea / some other kind of pulse patties that you have to literally drown in ketchup and mayo to make them edible. 

Quite surprisingly too, you don't really tend to get many fish burger options (not counting the unidentifiable fish that is is in a fillet o' fish burger from McDonalds) which I find rather strange as this Asian twist on a burger, made with the most fragrant and juicy salmon patty with miso was rather OUTSTANDING! 

Indeed it had the perfect texture, perfect flavours and was total a dream when combined with a brioche bun, siracha mayo and a super delicious, spicy and quick to make cucumber pickle.

 The final burger was definitely restaurant worthy, both in terms of looks and taste and a real revelation for any pescatarian out there! One to add to my regular recipe repertoire for sure and great for impressing a crowd!



  • 2 skinless, boneless fresh salmon fillet
  • 50g Panko breadcrumbs
  • 4 brioche buns (I loved these glossy ones from Hovis)
  • 3 Tbsp mayonnaise
  • 1 Tbsp white miso
  • 1 Tbsp soy sauce
  • 2 cloves of garlic
  • 2 Tbsp Sriracha
  • 1 lime (zest and juice)
  • 1 cucumber
  • 1 Tsp sugar
  • Knob of ginger
  • 1 Tsp salt
  • Olive oil
  • Fries - normal or sweet potato, whatever you prefer!

  • Roughly chop the salmon fillets. 
  • Put half into a food processor and blitz to a paste. 
  • Add the miso, ginger, lime zest, the rest of the salmon and 1 tbsp of soy sauce. 
  • Pulse very briefly until roughly combined. 
  • You want some nice chunky bits of salmon in with the paste rather than it all turned into mush. 
  • Tip the mix into a bowl and stir through the panko breadcrumbs. 
  • Shape into 2 burgers and chill whilst you make the smacked cucumbers.
  • Get a rolling pin or something heavy and hit the cucumber until it has collapsed and starts to break. 
  • Cut into random diagonal pieces. 
  • Place in a bowl and stir in the salt. 
  • Leave to sit for 10 minutes to draw out some of the water from the cucumber.
  • Now time to make the cucumber dressing. 
  • Grab a bowl, then crush in the garlic cloves and mix with 1 tbsp of Sriracha sauce, 2 tbsp olive oil, 1 tbsp of soy sauce, sugar and lime juice.
  • Mix the remaining Sriracha sauce with the mayonnaise.
  • Pour a drizzle of oil into a non-stick frying pan. Fry the salmon burgers for 3 minutes on each side.
  • Assembly time!
  • Drain the water off the cucumbers and mix with the dressing. 
  • Cut the buns in half, (toast in the frying pan if you like), spread each bun with the sriracha mayo. 
  • Top each with a salmon burger and pile on the smacked cucumber slaw. 
  • Drizzle over the dressing. 
  • Serve with fries!

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