Preheat air fryer to 180°C. Cook the vegetables in the air fryer basket for 4min, or until slightly charred. Empty on to a board and roughly chop. Next cook the burgers in the basket for 12min, or until cooked through. Complete recipe to serve.
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Yields:
4
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
806
Ingredients
For the burgers
4
x 125g salmon fillets, skinned
3
cm piece fresh root ginger, peeled and finely grated
2Tbsp.
gochujang paste, see GH TIP
1Tbsp.
soy sauce
1/2Tbsp.
toasted sesame oil
1
medium egg, beaten
75g
panko breadcrumbs
Oil, to brush
For the sauce
100g
mayonnaise
100g
kimchi, finely chopped, we used Vadasz
For the topping
8
slim spring onions, trimmed
2
pak choi, leaves separated
1tsp.
toasted sesame oil
To serve
4
sesame seed buns, split toasted
Directions
Step 1For the burgers, in a food processor pulse 1/2 the salmon, the ginger,
gochujang, soy sauce and sesame oil
until the salmon is finely chopped.
Scrape into a bowl.
Step 2Cut the remaining salmon fi llets into
rough 1.5cm pieces and add to the
bowl with the egg and breadcrumbs.
Mix well. Shape into 4 patties, each about 2.5cm thick. Arrange on
a baking tray lined with baking
parchment, cover and chill for
30min, to firm up.
Step 3Meanwhile, make the sauce. In a
medium bowl mix the mayonnaise and
kimchi. Set aside until ready to serve.
Step 4Preheat oven to 200°C (180°C fan)
mark 6. For the topping, in a large
bowl toss the spring onions and
pak choi leaves in the sesame oil until
coated. Tip on to a baking tray.
Step 5Cook the burgers for 15min, or until
cooked through. Add the vegetable
tray to the oven for the final 8min.
Empty the vegetables on to a board
and roughly chop.
Step 6To serve, spread 1/2 the kimchi
mayonnaise on the bases of the buns.
Top each with a salmon burger, the
remaining kimchi mayonnaise and
the green vegetables. Lay on the bun
lids and serve.
GH TIP
Gochujang is a hot Korean paste made from red chillies, fermented soya beans, rice and salt. Most supermarkets now stock it.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
