- 180g pack peeled raw prawns, roughly chopped
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 4 skinless salmon fillets, chopped into small chunks
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- 3 spring onions, roughly chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 lemon, zested and juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- small pack coriander
- 60g mayonnaise or Greek yogurt
- 4 tsp chilli sauce (we used sriracha)
- 2 Little Gem lettuces, shredded
- 1 cucumber, peeled into ribbons
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 seeded burger buns, toasted, to serve
Briefly blitz half the prawns, half the salmon, the spring onions, lemon zest and half the coriander in a food processor until it forms a coarse paste. Tip into a bowl, stir in the rest of the prawns and salmon, season well and shape into four burgers. Chill for 10 mins.
Mix the mayo and chilli sauce together in a small bowl, season and add some lemon juice to taste. Mix the lettuce with the cucumber, dress with a little of the remaining lemon juice and 1 tsp olive oil, then set aside.
Heat the remaining oil in a large frying pan and fry the burgers for 3-4 mins each side or until they have a nice crust and the fish is cooked through. Serve with the salad on the side or in toasted burger buns, if you like, with a good dollop of the spicy mayo.