Fajita salmon burger

Name: Fajita salmon burger
Ingredients: 500 g fresh skinless, boneless salmon fillet, well chilled; 500 g fresh skinless, boneless salmon fillet, well chilled; salt and freshly ground black pepper; salt and freshly ground black pepper; ½ tsp paprika; 1 egg white; 100 g fresh white breadcrumbs; vegetable or sunflower oil for cooking; vegetable or sunflower oil for cooking; 1 onion, thinly sliced; 1 garlic clove, crushed; ½ tsp chopped fresh oregano; 1 small red pepper, roasted, shredded; pinch of chilli powder; 100 g Monterey Jack or Cheddar cheese, grated; 100 g Monterey Jack or Cheddar cheese, grated

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Ingredients

500 g fresh skinless, boneless salmon fillet, well chilled
salt and freshly ground black pepper
½ <

Burger
Fish course
Pescatarian

Method

Place the salmon fillet in a food processor with a little salt, paprika and the egg white, and whiz to a smooth purée. Add the breadcrumbs, whiz again, season to taste and remove to a bowl. Chill for 1 hour.
Divide the mix into 4 evenly sized balls, then roll out using wet hands to sausage shapes about 2.5cm thick.
Heat a thin film of oil in a frying