Recipe by Simon Walden

@thetradiebbq

1. Remove the salmon from its packaging and pat dry with a paper towel. Remove any pin bones and skin if you can’t find skinless, then slice, cube and chop until it resembles a minced texture.

2. Add the salmon and remaining patty ingredients into a bowl, then using your hands, mix well to combine all the flavours.

3. Divide the mixture into four, roll into meatballs then form into nice thick patties. Place on an oiled tray, cover and refrigerate until needed.

4. For the glaze, combine all the ingredients in a small bowl and give a good stir. 5. Preheat the BBQ or non-stick pan. 6. Slice the buns into halves and toast each one until golden.

7. Pull the patties from the fridge and place them onto the nonstick pan. Cook the patties for 2-3 minutes then flip. Using a spoon or brush, glaze the patties with the honey sriracha sauce, then continue to cook for a further couple of minutes.

8. Add a squirt of sriracha mayo to the bottom bun, followed by the glazed salmon patty. Top with the slaw and the top lid.

• 900g skinless salmon
• 1/2 red onion, finely chopped
• 1/3 cup fresh or dried dill
• 1/3 cup parsley, chopped
• 3 garlic cloves, crushed
• 1 lemon, zested
• 1/2 cup panko breadcrumbs
• 1 egg
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• Salt & pepper

• 3 Tbsp soy sauce
• 1/4 cup honey
• 1/2 cup sriracha sauce

• 4 brioche burger buns
• Sriracha mayo
• Slaw