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Lemon Pepper Salmon Burgers - Recipe by Becky Excell

Name: Lemon Pepper Salmon Burgers - Recipe by Becky Excell
Ingredients: 2 salmon fillets, skin on (260 g total), chopped into 1 cm cubes; 1/2 medium courgette (zucchini), cut into 5 mm cubes; Handful of spring onion (scallion) greens, finely sliced; 1 Tbs gluten-free soy sauce; Grated zest of 1 lemon and juice of half; 1/2 tsp each of salt and ground black pepper; 70 g gluten-free plain (all-purpose) flour; 1 medium egg; Vegetable oil in a spray bottle, for greasing; To serve:; 3 gluten-free burger buns, split; 3 tsp tartar sauce; Small handful of watercress; 3 ribboned slices of dill pickles

Serves: 3

Ingredients

2 salmon fillets, skin on (260 g total), chopped into 1 cm cubes
1/2 medium courgette (zucchini), cut into 5 mm cubes
Handful of spring onion (scallion) greens, finely sliced
1 Tbs gluten-free soy sauce
Grated zest of 1 lemon and juice of half
1/2 tsp each of salt and ground black pepper
70 g gluten-free plain (all-purpose) flour
1 medium egg
Vegetable oil in a spray bottle, for greasing

To serve:

3 gluten-free burger buns, split
3 tsp tartar sauce
Small handful of watercress
3 ribboned slices of dill pickles

Method

Place the salmon, courgette, spring onion greens, soy sauce, lemon zest and juice, salt, pepper, flour and egg in a medium bowl. Use a wooden spoon to mix together until everything is evenly combined and comes together (mix in 2–4 tablespoons more flour if needed to bring the mixture together – the amount depends on how wet the mixture is once combined).

Divide the mixture into 3 patties about 10 cm in diameter and 1 cm thick – use lightly floured hands or a burger press. Make sure the mixture is nicely but gently compressed together, which is key to it binding together well.

Heat or preheat the air fryer to 200 C. Lightly grease the base of the air fryer basket or crisping tray by spraying it with a little oil.

Place as many burgers in the air fryer as will comfortably fit without touching, then lightly spray with oil. Air fry for 12 minutes, flipping them after 8–9 minutes and lightly spraying with oil once again.

Lightly toast the buns in the air fryer for 2–3 minutes until the bottoms and tops are a little crisp, but the bread inside still feels squidgy.

To construct, spread a thin layer of tartar sauce on the base of each bun, then top with the watercress. Place a salmon burger on next and add a dill pickle. Spread a thin layer of tartar sauce on the cut side of the top bun, and place on top.

Serve alongside air fryer chips, fries or wedges sweet potato chips, or hot honey sweet potato cubes, smashed or hasselback potatoes.