Friday Feast: Harrison’s seared salmon burgers with wasabi mayo

If the glorious sunshine doesn’t last this weekend, abandon the BBQ and head inside for some Bank Holiday burgers. This week, chef Nick Stones from Harrison’s in Balham has shared his recipe for super-healthy salmon burgers. They're easy to make in advance and salmon is packed full of protein and omega-3 fatty acids. Served as burgers, the kids will never realise they're eating such a healthy lunch!

Seared salmon burgers

Ingredients: 350g salmon, 1/2 tsp grated ginger, 1/2 tsp chopped red chilli, 1 tsp chopped coriander, a squeeze of lemon juice, 1/2 tsp grated lemon zest, mayonnaise, wasabi paste, burger buns, baby gem lettuce.

1) Make sure the salmon is skinned and boned, then cut into small cubes. Add the ginger, chilli, coriander, lemon juice and zest. Mix well, shape into patties and chill in the fridge for half an hour.
2) Heat some oil in a pan until it starts to smoke, add the burgers and cook for 2 minutes (medium) or 4 minutes (well done).
3) Warm the burger buns in the oven and make the wasabi mayo by mixing a teaspoon of paste in to some regular mayonnaise.
4) Spread the mayo on the hot salmon patties and assemble the burgers with the warm buns and baby gem lettuce leaves.

If you don’t fancy the wasabi mayonnaise, you could try lime mayo or sweet chilli sauce instead. Serve with chunky chips or sweet potato fries and a jug of minted lemonade or Pimms. Delicious, rain or shine!