Ingredients

• 600g/1lb 5oz skinless salmon
• cut into chunks
• 75g/2½oz white breadcrumbs
• 1 free-range egg white
• 1 shallot
• finely chopped
• 1 tbsp chopped fresh basil
• salt and freshly ground black pepper
• 2-3 tbsp vegetable oil
• for frying
• 200g/7oz mayonnaise from a jar
• 2 tbsp finely chopped fresh basil
• 1 lime
• juice and zest only
• 1 garlic clove
• crushed to a paste
• salt and freshly ground black pepper
• 4 ready-made focaccia buns
• griddled lightly to toast
• 1 lettuce
• leaves separated
• 2 tomatoes
• sliced

Directions

• Place the salmon
• breadcrumbs
• egg white
• shallot and basil into a food processor and pulse until combined
• but not puréed
• then season with salt and freshly ground black pepper.
• Divide the mixture into four portions and shape each portion into a burger shape. Place onto a plate and transfer to the fridge to chill for 30 minutes.
• Heat the oil in a large frying pan
• then add the burgers and fry for three minutes on each side
• or until golden-brown all over and completely cooked through.
• For the basil and lime mayonnaise
• place the mayonnaise
• basil
• lime zest and juice
• and garlic into a bowl. Mix together well and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the lettuce and tomato slices onto one side of each focaccia bun
• top with a burger and a dollop of lime mayonnaise
• then add the lids to the buns. Serve on plates with a portion of chips alongside.