The processing part of the salmon will form a binding to hold the rest of the ingredients in place without the need of adding an egg or mayonnaise. The larger chunks of salmon left in the mixture also means the salmon burgers will retain their moisture.
Serve on a bed of greens, on buns or simply by themselves. They are great with a bit of lemon and Tabasco sauce squirted over the top of the burgers or with some tangy mango chutney. Add salt and freshly ground black pepper to season and serve with lemon wedges and a splash of tabasco sauce.
Watch Jack McNulty’s step-by-step video instructions