Name: Oh!-mega salmon burgers
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 2 tablespoon unsweetened natural yoghurt; 4 tablespoon Best Foods mayonaise; 1/2 juice of lemon; 3 tablespoon olive oil; 1/2 cup grated cucumber, skin on; 1 tablespoon fresh dill; salt to taste; 2 gluten-free burger buns; 30 gram butter, softened; small handful of watercress; 1/2 cup grated beetroot mixed with juice of 1/2 lemon and a pinch of white pepper; 200 gram natural wood-smoked New Zealand king salmon

Oh!-mega salmon burgers

The combination of salmon with beetroot and watercress in these burgers make them a flavour bomb!

Serves 2

Prep

15M

Cook

Total

20M

Ingredients

2 tablespoon unsweetened natural yoghurt

4 tablespoon Best Foods mayonaise

1/2 juice of lemon

3 tablespoon olive oil

1/2 cup grated cucumber, skin on

1 tablespoon fresh dill

salt to taste

2 gluten-free burger buns

30 gram butter, softened

small handful of watercress

1/2 cup grated beetroot mixed with juice of 1/2 lemon and a pinch of white pepper

200 gram natural wood-smoked New Zealand king salmon

Method

1.In a bowl, combine the yoghurt, mayonnaise and lemon juice. Slowly add the oil, whisking continuously. Add the cucumber and dill, then add more lemon and/or salt to taste.

2.Cut the buns in half horizontally and generously butter the tops. Place in a pan, butter-side down and bake in a preheated oven at 180ºC for 5 minutes or until golden brown and the butter is foamy.

3.Assemble each burger with 2 tbsp of cucumber mixture on the bottom half, then add the watercress, grated beetroot and half the smoked salmon.

4.Finish with another generous dollop of the cucumber mix. Close the buttered lid and serve!