Our summer salmon burger with asian slaw is the perfect dinner for alfresco dining these holidays. Enjoy the unique flavours sandwiched in a gluten-free bun topped with fresh avocado and microgreens.

Recipe & Photography by Cecile Vadas @cecilevadas

serves: 4 | time: 20 mins + 1 hr chilling time | gluten free

Burger Ingredients:

• 400g Harris Hot Smoked Salmon
• 2 spring onions
• 1/4 cup coriander, finely chopped
• 1 tbsp. mint, roughly chopped
• 1 egg
• 1 tbsp. red curry paste
• 1 tsp. salt
• 1/2 tsp. freshly cracked pepper
• 1/2 cup Bob’s Red Mill Gluten Free Flour
• 2 tbsp. oil of choice

Asian Gherkin Slaw Ingredients:

• 1/2 cup shredded red or green cabbage
• 1 green onion, finely sliced
• 2 tbsp. mint, chopped
• 1/2 cup Ceres Organics gherkins, diced
• 1 tbsp. mirin
• 1 tbsp. rice wine vinegar
• 1 tsp. grated ginger
• 1/4 lime, juiced
• 1/2 tsp. salt

To Serve:

• Gluten Freedom Buns
• Gevity Rx Bone Broth Mayo
• Microgreens of choice
• Avocado, sliced

Method:

1. In a large bowl, mix together the salmon, spring onions, mint, coriander, egg, curry paste, lemongrass paste, salt and pepper.
2. Add the gluten free flour and mix until just combined. Cover and leave in the fridge for 1 hour.
3. Heat the oil in a non stick frying pan. Make 3-4 patties using your hands and ensure each has a even surface.
4. Place into the pan and cook until golden and crispy (3-4 minutes) before flipping and cooking for a further 2-3 minute. Drain on a paper towel and repeat with
   remaining batter.
5. Make the slaw by adding all the ingredients together in a mixing bowl.
6. Toast the buns. Spread the bone broth mayo on both sides, add cooked salmon patty, slaw (in the bun or on the side), avocado and microgreens.