Name: Salmon Burger
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 0.5 pcs lemon juice; 600 g salmon fillet, skinless and boneless; 1.5 tsp salt; 0.5 tsp pepper; 0.25 bunch fresh chives, chopped; 1 tbsp neutral oil; 4 pcs wholegrain burger bun; 0.5 package mixed baby leaf salad; 12 slices cucumber; 8 slices red onion

UntrainedChef

Tips from the kitchen

Keep some texture in the salmon. If you use the food processor, pulse just a few times so you still see chunks. Blitz it to paste and the patties turn dense and rubbery.
Chill the shaped patties in the fridge for 15 minutes before frying. Cold salmon holds together better and won't fall apart when you flip it.
Don't move the patties around in the pan. Let them sit the full 2 minutes so a crust forms, then flip once. Poking at them is how they crumble.
The salmon is done when it's just opaque in the middle. It keeps cooking off the heat, so pull them a touch early rather than late or they dry out.
Warm the buns in the same pan after the burgers come out. The leftover oil gives the cut sides a quick toast.

Ways to vary it

Swap the chives for chopped dill if you've got it. It plays nicely with the lemon and salmon.
A spoon of capers or some grated lemon zest mixed into the salmon adds a bit of sharpness if you like that.
Skip the bun and serve the patties over the salad with the cucumber and red onion for a lighter plate.

Storage & leftovers

Cooked patties keep in the fridge for up to 2 days in a sealed container. They freeze well raw, layered with baking paper so they don't stick, for about a month. Reheat gently in a pan over low heat so they don't dry out, and assemble the burgers fresh.