These tasty salmon burgers are a barbecue option. the mayo if you want to be super.

Ingredients

• 600g/1lb 5oz skinless salmon and chunks
• 75g/2½oz white breadcrumbs
• 1 free-range egg white
• 1 shallot finely chopped
• 1 tbsp chopped fresh basil
• salt and freshly ground black pepper
• 2-3 tbsp vegetable oil for frying

For the basil and lime mayonnaise

• 200g/7oz mayonnaise from a jar
• 2 tbsp finely chopped fresh basil
• 1 lime, juice, and zest only
• 1 garlic clove, with a paste
• salt and freshly ground black pepper

To serve

• 4 ready-made focaccia buns griddled lightly to toast
• 1 lettuce leaves separated
• 2 tomatoes, sliced

Method

1. Place the salmon breadcrumbs egg white shallot and basil into a food processor and pulse until combined but not puréed then season with salt and freshly ground black pepper.
2. Divide the mixture into four portions and shape each portion into a burger shape. Place onto a plate and transfer to the fridge to chill for 30 minutes.
3. Heat the oil in a large frying pan then add the burgers and fry for three minutes on each side or until golden-brown all over and completely cooked through.
4. For the basil and lime mayonnaise place the mayonnaise basil lime zest and juice and garlic into a bowl. Mix together well and season to taste with salt and freshly ground black pepper.
5. To serve place the lettuce and tomato slices onto one side of each focaccia bun, top with a burger and a dollop of lime mayonnaise then add the lids to the buns. Serve on plates with a portion of chips alongside

Veggie mushroom burger recipes

An irresistible vegetarian mushroom burger filled with melty mozzarella and slathered in homemade tomato relish. This is designed to be a low cost recipe.

Ingredients

For the relish

• 1 tbsp olive oil
• 1 onion, finely diced
• salt and pepper
• 1 garlic clove
• 200g/7oz tinned tomatoes
• 1 tbsp white wine vinegar

For the onions

• 25g/1oz butter
• 2 onions finely sliced

For the rest of the burger

• 4 large flat mushrooms stalk trimmed so it doesn’t come above the edge of the mushroom
• 1 tbsp olive oil
• 1 ball mozzarella
• 4 burger buns, sliced in half

Method

1. Preheat the oven to 180C/160C Fan/Gas 4.
2. For the relish heat a small frying pan over a medium heat and add the olive oil. Fry the onion and a pinch of salt in the oil for 4-5 minutes or until the onion is soft. Add the garlic and cook for two minutes then stir in the tomatoes and the vinegar. Gently simmer for five minutes or until the mixture has thickened to a relish consistency. Taste and adjust the seasoning as necessary. Leave to cool.
3. For the onions heat a frying pan over a medium heat and melt the butter in the pan. Add the sliced onion and a pinch of salt. Turn down the heat and leave the onions stirring now and again to cook for 25-30 minutes or until dark golden in color and completely collapsed.
4. For the rest of the burger place the mushrooms with the stalk side facing up onto an oven tray drizzle with the oil and season with salt and pepper. Bake in the oven for 10 minutes or until beginning to soften. Meanwhile slice the mozzarella ball into four equal slices. After the mushrooms have cooked for 10 minutes from the oven and place a slice of mozzarella into each of the mushrooms on top of the stalk. Put back into the oven for 5-7 minutes to melt the mozzarella.
5. To assemble lightly toast the side of the burger buns. Spread with a little relish and then place the mushrooms on top of the bottom burger bun. Divide the onions among the burgers and add any remaining relish on top. Finish by sandwiching each burger with the remaining halves.