Books & Spoons recipe SALMON BURGERS

Burgers are part of the summer, like bees on the flowers. I love a great meat burger, but this time I wanted to do it with fish.
​I know, I already got a question, why do I use so much fish on my cooking. Well, I like it, it's affordable here in Norway, it is tasty, and healthy, and good, and it's summertime, you want to eat healthy, and ... Yes, there's been a lot of fish on the menu this summer.

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​I made an avocado cream to go on the bun, instead of mayo. If you are a regular here on Spoons, you might have caught on that I am not a fan of mayo, and will avoid it to great lengths. So, avocado cream - sour cream, garlic, avocado, fresh lemon juice, kosher or ocean salt, freshly ground black pepper. I gently mashed the avocado on a bowl, trying to avoid bruising it too much. Added a teaspoon of lemon juice, salt and pepper, and then a teaspoon at the time, sour cream, until the consistency and tasty was what I wanted. So that was on the bun. 

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On top of the avocado cream, I had a chopped and shredded mix of kale, red cabbage, red onion, carrot, and beetroot. All very flavor rich, and added so much into the burger, it was the perfect combination, with the other components. The burger recipe follows below. I used a small egg, but you can make them without one too, just make sure you pack them well, before cooking, so they will stay in form. A hamburger patty press is a lovely thing to have. They don't cost that much, and are durable, so you can use one for years, and will save you a lot of headache, if you make a lot of burgers over the season. 

I added cheddar on top of the burger, but you can use white cheese as well. I really like all the taste components together, in my opinion, the best burger so far this season! 
You can use other fish than salmon, as well, trout, rainbow trout, all works with this recipe as well. Just make sure you remove all the bones and skin, and you are good to go. 
I hope you enjoy this recipe, until next time
~ Cheers!

SALMON BURGERS

4 boneless, skinless salmon fillet, about 550g/1lb 4oz in total, cut into chunks
1 tsp fresh root ginger, grated
1 bunch coriander, chopped 
1 tablespoons dijon mustard
1 tablespoon lemon juice
Pinch of cayenne pepper
2 scallions, chopped
1 cup plus panko (Japanese breadcrumbs)
1 small egg
1 tsp vegetable oil
Kosher salt and freshly ground black pepper

Tip the salmon into a food processor with rest of the ingredients.
Pulse until roughly minced.
Tip out the mix and shape into four burgers.
Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 minutes on each side, turning until crisp and cooked through.