As you probably know by now I love burgers and recently I’ve explored a lot of different things within that category, like fried chicken burgers, Sloppy Joes and, this delicious salmon burger.

I wanted something satisfying but a little fresher (healthier?) on a Friday night, but with a little indulgence in the shape of a brioche bun (because they are delicious!) and I really liked how this burger turned out. It’s mostly fish, but a little egg and breadcrumbs to bind it together, but I will warn you, it’s soft and juicy – not firm and bready.

So if you’re looking for a salmon burger that isn’t messy to eat, I’m afraid this is not the one. But if you instead want a salmon burger that tastes of fish (not breadcrumbs) and that’s messy and juicy and a delight to eat, then this is for you!

Salmon burgers with creamy herb dressing, serves 2

The burgers:

260-300 g salmon fillet

small bunch dill

1 tsp lemon zest

1 egg

50 ml breadcrumbs

salt and pepper

oil and butter for frying

Dressing:

100 ml creme fraiche

3 tbsp mayonnaise

1/4 tsp dijon mustard

1 tsp lemon zest

small bunch dill, finely chopped

small bunch of parsley, finely chopped

5 basil leaves, chopped

salt and pepper

To serve:

2 brioche buns

2-4 lettuce leaves, such as little gem

pickled cucumber

Add the burger ingredients to the bowl of a food processor. Mix until quite smooth but with a bit of texture (best to pulse until happy with the result). Shape the mixture into two burgers with wet hands. Fry the burgers in oil and butter on medium-high heat until nice and golden and cooked through, approx 5 minutes on each side. Leave to rest on a plate and fry the cut sides of the brioche buns in the frying pan on medium-low heat. If the butter is burnt, wipe the pan clean and add a little knob of butter before frying the bread.

In the meantime, prepare the dressing by mixing all the ingredients in a bowl and season to taste. Serve the burgers with the toasted brioche buns, lettuce, pickled cucumber and plenty of the herb dressing.