Ingredients.

Burgers:

500g salmon fillet, skinned

½ cup oats, or breadcrumbs

½ juice of lime

1 egg

Half/whole red chilli

2 garlic cloves

2 tsp grated ginger, or 2 tbsp ginger & garlic paste

1 spring onion

large pinch of salt and black pepper

Brioche buns

Glaze: 1 tsp sesame oil, 1 tsp soy and 1 tsp honey

Satay Slaw:

100g red cabbage

1 small carrot

1 red pepper

Handful coriander

2 spring onions

Half red chilli, optional

Slaw Dressing:

2 tbsp peanut butter

Juice 1 lime

2 Tbsp soy sauce

1 Tbsp honey

1 tbsp sesame oil

Garlic Yoghurt: (optional)

Green end of 1 spring onion, finely sliced

1 garlic clove, finely chopped/grated

Pinch of salt

Small handful of coriander leaves, chopped

Pickled Cucumbers: (optional)

¼ cup white wine vinegar

½ tbsp salt

½ tbsp sugar

3 baby cucumbers, thinly sliced

Optional flavourings: 1 tsp dried seeds e.g. coriander, mustard, fennel etc

Equipment.

BBQ, griddle pan or frying pan

sharp knife & chopping board

various mixing bowls

food processor

pastry brush

Method.

1. Prepare your BBQ for direct heat cooking (or you can also cook them under the grill or in a frying pan)

2. Make the pickles: Place all the ingredients in a bowl and leave in the fridge for min. 30mins

3. Assemble the burgers: Add all the ingredients to a food processor (apart from the glaze & brioche buns) and blend until a coarse paste. Shape into patties and leave to rest in the fridge for min. 30mins

4. Make the slaw: Finely cut/shred/peel/grate the veggies for the slaw and mix with the slaw dressing. Set aside in the fridge until needed

5. Make the garlic yoghurt: Mix all the ingredients thoroughly and set aside in the fridge until needed

6. To cook the burgers, place on direct heat on the bbq (or under a hot grill/in a searing hot frying pan) for around 5-10 mins (depending on the heat), turning them over halfway through. Baste them with the glaze when they are nearly cooked

7. Leave to rest for a few minutes before assembling in a brioche bun with all the toppings. Enjoy!