Salmon burgers

Preparation – 20 minutes

Rinse the zucchini and create long thin strips. Heat a grill pan on high heat and drizzle the zucchini slices with olive oil. Grill the slices a few minutes on each side, transfer them to a place and season with pepper and salt.

Make sure the salmon is ready to use, without skin and bones. Grate the lemon, you can use the zest of a whole lemon but use juice of only half the lemon.

Remove the stems of the fresh dill. Add salmon along with zest and juice of the lemon to the food processor and pulse until it's quite smooth.

Season with dill, pepper and salt and pulse again. Don't add too much dill, you still want to taste the salmon. Finely chop the rest of the dill and mix with a few tablespoons of mayonnaise.

Add a small handful bread crumbs to the salmon until you can create balls using your hands. Don't add too much bread crumbs, otherwise the burger will become quite dry.  

Finishing the salmon burgers – 10 minutes

Heat the grill pan again on high heat and grill the buns for extra flavour. Start with a lettuce leaf on the bottom of the bun and coat the top with some dill mayonnaise and set aside.

Divide the salmon mixture in 4 equal parts and roll them into ball, press them downwards to create burgers. Add a bit of bread crumbs to a plate and coat the burgers on both sides with a thin layer of bread crumbs for an extra crispy crust.

Heat oil in a skillet and cook the burgers for a few minutes on both sides, until they're beautiful golden brown. Transfer the burgers on top of the lettuce, put a slice of grilled zucchini on top and put the top of the bun on top.

Finish with a skewer with a cherry tomato if you like. Serve with fries and a salad, enjoy!