Ingredients:

Pickled cucumber:
½ telegraph cucumber, split lengthwise and deseeded
½ cup sugar
1 cup cider vinegar
1 slice fresh ginger
1 clove garlic,sliced

Ginger salmon patties:
450g fresh salmon fillet,skinned and boned
5cm piece fresh ginger,peeled and cut in little 2.5cm matchsticks
2 Tbsp snipped chives
½ tsp salt

Burgers:
½ cup bought mayonnaise (try Best Foods brand)
grated zest 1 lime
1 tsp prepared wasabi
4 sesame buns,split
crisp lettuce such as iceberg or cos

Directions:

Cut cucumber into thin ribbons using a vegetable peeler.Place cucumber in a colander over a bowl and sprinkle with salt.Leave for 20 minutes to drain,then rinse cucumber and pat dry. Dissolve sugar in vinegar over a low heat.Add ginger and garlic,bring to a gentle boil and allow to bubble for 2 minutes.Place cucumber in a non-reactive bowl and add vinegar mixture. Allow to cool then cover and refrigerate overnight.

Using a sharp cook’s knife,cut salmon into very thin slices.Chop,still using the knife,to make a coarse ‘mince’.A lot of oil will come out of the salmon – scoop the oil and salmon into a bowl. Mix well with half the ginger matchsticks and the chives and salt.Form into 4 patties using BurgerMate and chill for at least 1 hour before using.

Mix the mayonnaise, lime zest and wasabi together.

Heat a heavy-based pan or smooth grill plate to high heat.Carefully transfer patties to the pan and cook until just golden brown on each side and medium-rare on the inside.

Toast buns at the same time and spread with lime wasabi mayo.Add some lettuce, then a salmon patty,and then some strips of pickled cucumber.Scatter remaining ginger over cucumber.Top with remaining half of bun.

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