- 1 pound skinless salmon, cut into chunks
- ½ cup breadcrumbs
- 1 free-range egg white
- 2 green onions, finely chopped
- 3 tablespoons chopped fresh basil
- 1 teaspoon salt
- ½ teaspoon pepper
- juice of 1 lemon
- 2 to 3 tablespoons of vegetable oil, for frying
- Put the salmon, breadcrumbs, egg white, lemon juice, green onions, and basil into a food processor and pulse until combined, but not puréed, then season with salt and black pepper.
- Divide the mixture into four portions and shape each portion into a burger shape. Put the patties on a plate and chill them in the refrigerator for at least 30 minutes.
- Heat the oil in a non-stick skillet, then add the burgers and fry them for 3 minutes on each side, or until golden-brown all over and cooked through.
- Serve the burgers on brioche buns with fresh lettuce and mayonnaise.