Salmon burgers recipe
 These tasty salmon burgers are a healthy barbecue option. Skip the mayo if you want to be super-healthy. 600g/1lb 5oz skinless salmon, cut into chunks 75g/2½oz white breadcrumbs1 free-range egg white1 shallot, finely chopped1 tbsp chopped fresh basilsalt and freshly ground black pepper2-3 tbsp vegetable oil, for frying 600g/1lb 5oz skinless salmon, cut into chunks 75g/2½oz white breadcrumbs 1 free-range egg white 1 shallot, finely chopped 1 tbsp chopped fresh basil salt and freshly ground black pepper 2-3 tbsp vegetable oil, for frying 200g/7oz mayonnaise from a jar2 tbsp finely chopped fresh basil1 lime, juice and zest only1 garlic clove, crushed to a pastesalt and freshly ground black pepper 200g/7oz mayonnaise from a jar 2 tbsp finely chopped fresh basil 1 lime, juice and zest only 1 garlic clove, crushed to a paste salt and freshly ground black pepper 4 ready-made focaccia buns, griddled lightly to toast1 lettuce, leaves separated2 tomatoes, sliced 4 ready-made focaccia buns, griddled lightly to toast 1 lettuce, leaves separated 2 tomatoes, sliced Method Place the salmon, breadcrumbs, egg white, shallot and basil into a food processor and pulse until combined, but not puréed, then season with salt and freshly ground black pepper.Divide the mixture into four portions and shape each portion into a burger shape. Place onto a plate and transfer to the fridge to chill for 30 minutes.Heat the oil in a large frying pan, then add the burgers and fry for three minutes on each side, or until golden-brown all over and completely cooked through.For the basil and lime mayonnaise, place the mayonnaise, basil, lime zest and juice, and garlic into a bowl. Mix together well and season, to taste, with salt and freshly ground black pepper.To serve, place the lettuce and tomato slices onto one side of each focaccia bun, top with a burger and a dollop of lime mayonnaise, then add the lids to the buns. Serve on plates with a portion of chips alongside. Place the salmon, breadcrumbs, egg white, shallot and basil into a food processor and pulse until combined, but not puréed, then season with salt and freshly ground black pepper. Place the salmon, breadcrumbs, egg white, shallot and basil into a food processor and pulse until combined, but not puréed, then season with salt and freshly ground black pepper. Divide the mixture into four portions and shape each portion into a burger shape. Place onto a plate and transfer to the fridge to chill for 30 minutes. Divide the mixture into four portions and shape each portion into a burger shape. Place onto a plate and transfer to the fridge to chill for 30 minutes. Heat the oil in a large frying pan, then add the burgers and fry for three minutes on each side, or until golden-brown all over and completely cooked through. Heat the oil in a large frying pan, then add the burgers and fry for three minutes on each side, or until golden-brown all over and completely cooked through. For the basil and lime mayonnaise, place the mayonnaise, basil, lime zest and juice, and garlic into a bowl. Mix together well and season, to taste, with salt and freshly ground black pepper. For the basil and lime mayonnaise, place the mayonnaise, basil, lime zest and juice, and garlic into a bowl. Mix together well and season, to taste, with salt and freshly ground black pepper. To serve, place the lettuce and tomato slices onto one side of each focaccia bun, top with a burger and a dollop of lime mayonnaise, then add the lids to the buns. Serve on plates with a portion of chips alongside. To serve, place the lettuce and tomato slices onto one side of each focaccia bun, top with a burger and a dollop of lime mayonnaise, then add the lids to the buns. Serve on plates with a portion of chips alongside.