Ginger & Lime Salmon Burgers

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The only thing showier than these burgers are the toppings that go on them. Tangy tzatziki dolloped high, sun-ripened tomatoes fresh from the garden and peppery microgreens packed with flavour. Hello, delicious.

• 1 egg
• 2 tbsp mustard
• 1 tbsp freshly grated ginger
• 2 tbsp soya sauce
• 1 tsp freshly cracked pepper
• 2 tbsp freshly chopped dill
• Zest and juice of 1 lime
• 1/4 cup bread crumbs
• .5 kg sockeye salmon, skin removed
• Olive oil, for brushing burgers
• Cucumber slices, to garnish
• Lettuce, to garnish
• Tomato slices, to garnish
• Microgreens, to garnish
• Tzatziki, to garnish
• Coarsely chop the salmon, and set it aside.

In a medium mixing bowl, whisk together the egg, mustard, ginger, soya sauce, pepper, dill, lime zest and lime juice. Stir in the bread crumbs, and let sit 5 minutes. Add the chopped salmon, and gently mix just enough to marry the ingredients.

Form into patties, brush them on all sides with olive oil and place them in the fridge to chill for 10 minutes.

Heat your cleaned and oiled BBQ grill to medium-high. Place the chilled patties on the grill, and leave them to sear and firm up for 6 or 7 minutes before turning. Carefully flip the patties, and let them finish cooking on the other side. Remove them to a plate, and assemble into burgers with garnishes of cucumbers, lettuce, tomatoes, microgreens and tzatziki.