BBQ SALMON & DELCADO BURGERS WITH DELCADO HUMMUS AND PICKLED CUCUMBER

Serves: 4
Prep Time: 20 mins
Cook Time: 15 mins

Ingredients

Salmon Burgers
2 ripe Delcados, cut into wedges
2 x 200 g skinless salmon fillets, cut into 1 cm cubes 
1/2 teaspoon chilli flakes 
2 tablespoons chopped dill 
1 teaspoon finely grated ginger 
1 tablespoon lime juice 
1 tablespoon mayonnaise 
1 egg white 
Sea salt and freshly cracked black pepper 
2 tablespoons olive oil  
Baby coriander to serve 
4 soft burger buns, lightly toasted 

Delcado Hummus 
1 ripe Delcado, chopped 
1 can chickpeas, drained and rinsed
1/3 cup tahini 
2 cloves garlic, chopped 
2 tablespoons olive oil 
3 tablespoons lemon juice 

1/2 cup coriander leaves 

Pickled Cucumber
2 Lebanese cucumbers, cut into ribbons 
1/2 small red onion, thinly sliced 
1/2 cup rice wine vinegar 
1 tablespoon coriander seeds, lightly crushed 
1 teaspoon honey 

Method

Pickled Cucumber

1. Place cucumber, onion, rice vinegar, coriander seeds and honey in a bowl and toss to combine. Refrigerate until ready to use.

Delcado Hummus 

1. Combine chopped Delcado, chickpeas, tahini, garlic, olive oil, lemon juice and coriander in the bowl of a small food processor and until smooth. Refrigerate until ready to use.

Salmon Burgers

1. Place the salmon, chilli, dill, ginger, lime juice, mayonnaise and egg white into a bowl. Season with salt and pepper and toss gently to combine. 

2. Loosely shape mix into four burger patties and refrigerate for 10 minutes. They will become firmer as they’re cooked.

3. Heat olive oil in a large non-stick frying pan over medium heat. Cook salmon patties for 3-4 minutes each side or until golden and cooked through.

4. Spoon the Delcado hummus onto the base of the burger buns. Top with salmon patties, Delcado wedges, pickled cucumber and baby coriander. Finish with remaining burger tops.