Mob's Wild Alaska Salmon Burger

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Step 1.

Spoon 4 tbsp of mayonnaise into a bowl, add 2 tbsp of Teriyaki marinade, grate half a knob of ginger in and mix well until smooth. Leave to chill in the fridge.

Step 2.

To prepare your slaw, grate your beetroots and squeeze all of the moisture out using your hands. Grate a whole knob of ginger and finely chop the coriander. In a new bowl, mix the beetroot with 2 tbsp of mayonnaise, half the ginger, coriander, the juice of 1 lime and the red wine vinegar.

Step 3.

Patty time. Remove the skin from your sockeye salmon fillets. Chop up 2 fillets into very small pieces and chop the other 2 fillets into chunks. Put the salmon in a large mixing bowl.

Step 4.

Add the Panko breadcrumbs, 2 tbsp of Teriyaki marinade, the remaining ginger (grated) and the chilli flakes. Using your hands, mix the contents and keep mixing until you have created a firm ball. On a chopping board, separate the patty mixture into 4 separate patties.

Step 5.

Time to get BBQ-ing! Baste each side of the patties with Teriyaki marinade (you will need about 1 tbsp). Cook on the BBQ until both sides begin to char. Halve your brioche buns and lightly toast them on the BBQ - make sure to toast both sides.

Step 6.

Now, assemble your burger! Spread some of your prepared mayonnaise onto the bottom bun, pop the patty on top followed by some beetroot slaw. Tuck right in!

Make sure you continue to baste your burgers with the Teriyaki Marinade whilst they’re on the BBQ to bring out the most delicious flavour.

6 Tbsp Mayonnaise
5 Tbsp Teriyaki Marinade
2 Knobs Grated Ginger
4 Fillets Sockeye Salmon
70g Panko Breadcrumbs
1 Tsp Chilli Flakes
4 Brioche Buns
4 Beetroots
1 Lime
2 Tsp Red Wine Vinegar
Bunch of Coriander