1Add whole salmon fillets, chickpeas, breadcrumbs, red pepper, garlic, ginger, gochujang, soy sauce, sesame oil, lime juice, egg, and herbs into a food processor and blitz until combined into a chunky paste.
2Add whole salmon fillets, chickpeas, breadcrumbs, red pepper, garlic, ginger, gochujang, soy sauce, sesame oil, lime juice, egg, and herbs into a food processor and blitz until combined into a chunky paste.
3Add whole salmon fillets, chickpeas, breadcrumbs, red pepper, garlic, ginger, gochujang, soy sauce, sesame oil, lime juice, egg, and herbs into a food processor and blitz until combined into a chunky paste.
4Scoop the burger mix into a bowl and place it in the freezer for about 10 minutes to chill and firm up.
5Scoop the burger mix into a bowl and place it in the freezer for about 10 minutes to chill and firm up.
6Scoop the burger mix into a bowl and place it in the freezer for about 10 minutes to chill and firm up.
7While the burger mix chills, combine vinegar, sugar, salt, and sesame oil in a small bowl or jar.
8While the burger mix chills, combine vinegar, sugar, salt, and sesame oil in a small bowl or jar.
9While the burger mix chills, combine vinegar, sugar, salt, and sesame oil in a small bowl or jar.
10Add sliced cucumber to the pickling liquid, toss well, and let it sit to lightly pickle.
11Add sliced cucumber to the pickling liquid, toss well, and let it sit to lightly pickle.
12Add sliced cucumber to the pickling liquid, toss well, and let it sit to lightly pickle.
13Divide the salmon mixture into 4 patties.
14Divide the salmon mixture into 4 patties.
15Divide the salmon mixture into 4 patties.
16Heat a non-stick pan with a little oil.
17Heat a non-stick pan with a little oil.
18Heat a non-stick pan with a little oil.
19Fry the patties for 3–4 minutes on each side until golden and cooked through.
20Fry the patties for 3–4 minutes on each side until golden and cooked through.
21Fry the patties for 3–4 minutes on each side until golden and cooked through.
22Serve the patties in toasted buns or wraps with gochujang mayo (or yogurt) and plenty of pickled cucumber.
23Serve the patties in toasted buns or wraps with gochujang mayo (or yogurt) and plenty of pickled cucumber.
24Serve the patties in toasted buns or wraps with gochujang mayo (or yogurt) and plenty of pickled cucumber.
Ingredients
500 g skinless salmon fillets
500 g skinless salmon fillets
500 g skinless salmon fillets
80 g tinned chickpeas, drained
80 g tinned chickpeas, drained
80 g tinned chickpeas, drained
40 g breadcrumbs
40 g breadcrumbs
40 g breadcrumbs
1 small red pepper, finely chopped
1 small red pepper, finely chopped
1 small red pepper, finely chopped
1 garlic clove
1 garlic clove
1 garlic clove
fresh ginger, peeled (thumb-sized)
fresh ginger, peeled (thumb-sized)
fresh ginger, peeled (thumb-sized)
1.5 tbsp gochujang
1.5 tbsp gochujang
1.5 tbsp gochujang
1 tbsp soy sauce
1 tbsp soy sauce
1 tbsp soy sauce
1 tsp sesame oil
1 tsp sesame oil
1 tsp sesame oil
1 tbsp lime juice or rice vinegar
1 tbsp lime juice or rice vinegar
1 tbsp lime juice or rice vinegar
1 egg
1 egg
1 egg
fresh coriander or parsley (optional)
fresh coriander or parsley (optional)
fresh coriander or parsley (optional)
Oil, for frying
Oil, for frying
Oil, for frying
0.5 large cucumber, thinly sliced
0.5 large cucumber, thinly sliced
0.5 large cucumber, thinly sliced
1 tbsp rice vinegar or white wine vinegar
1 tbsp rice vinegar or white wine vinegar
1 tbsp rice vinegar or white wine vinegar
1 tsp sugar
1 tsp sugar
1 tsp sugar
0.5 tsp salt
0.5 tsp salt
0.5 tsp salt
1 tsp sesame oil
1 tsp sesame oil
1 tsp sesame oil
chilli flakes or sesame seeds (optional)
chilli flakes or sesame seeds (optional)
chilli flakes or sesame seeds (optional)
Brioche buns or lettuce wraps
Brioche buns or lettuce wraps
Brioche buns or lettuce wraps
3 tbsp mayo
3 tbsp mayo
3 tbsp mayo
1 tsp gochujang
1 tsp gochujang
1 tsp gochujang
lime
lime
lime
yogurt
yogurt
yogurt
lettuce
lettuce
lettuce
Equipment
food processorbowlfreezernon-stick pan
Tips
If the mixture is too runny, put it in the freezer for about 10 minutes to firm up.
For the burger mix, breadcrumbs can be used to absorb moisture.
Serve with gochujang mayo (mayo, gochujang, lime) or just yogurt.