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Salmon Burger in Brioche Bun and Chips
- Step 1
Cook oven fries according to packet directions.
- Step 2
Meanwhile, combine red onion, vinegar, salt , sugar and lime juice in a glass bowl. Cover and stand for 30 minutes. Onions will pickle and become a wonderful vibrant pink colour.
- Step 3
Preheat a non stick pan or BBQ to a medium heat. Add a little oil to pan or BBQ to prevent sticking and cook burgers for 5 minutes one side then flip to cook for a further 5 minutes or until fully cooked.
- Step 4
Spoon yoghurt into a serving bowl and swirl with sriracha.
- Step 5
Spread a little yoghurt sriracha onto base of brioche roll, top with lettuce , salmon burger, cucumber , pickled red onions. Enjoy with hot chips with tossed with thyme.
1 x 400g Tassal Tassie Salmon Burgers (pack of 4)
400g frozen oven fries
1 red onions, thinly sliced
1/4 cup rice wine or white vinegar
1/2 teaspoon sea salt flakes
1/2 teaspoon caster sugar
Juice of half a lime
1 baby cos lettuce
1 small cucumber, sliced into ribbon with veggie peeler
1/2 cup natural yoghurt or mayonnaise
Sriracha, for swirling
4 brioche or milk buns, sliced in half
chopped fresh thyme , to serve