Prep time: 15 minutes
Total time: 45 minutes
for the fish burger:
3 makrut leaves, finely chopped
1 small garlic clove, roughly chopped
1 small red Thai chile, stemmed and roughly chopped
1 stalk lemongrass, trimmed and thinly sliced
½ small shallot, roughly chopped
1 (2-inch) piece ginger, peeled and roughly chopped
1 (1-inch) piece fresh turmeric, peeled
1 ½ pounds|680 grams boneless, skinless salmon fillet, roughly chopped
2 tablespoons finely chopped cilantro
2 teaspoons kosher salt
3 tablespoons roughly chopped toasted cashews
3 tablespoons olive oil
for the spicy slaw:
1 medium cucumber
1 large carrot, peeled
1 ½ tablespoons fish sauce
½ cup cilantro leaves
1 red Thai chile, stemmed and thinly sliced
¼ small red onion, thinly sliced into rounds
4 brioche buns, toasted
- Make the salmon burgers: Place the makrut, garlic, chile, lemongrass, shallot, ginger, and turmeric in the bowl of a food processor with 1 tablespoon water. Pulse until it forms a paste, then add in the salmon, cilantro, and salt. Pulse until the salmon is finely chopped, then transfer to a bowl with the cashews and combine.
- Cook the burgers: Heat the olive oil in a large cast-iron skillet over medium. Divide the salmon into 4 patties and cook, flipping once, until golden, 8 minutes. Place each patty on a bun.
- Meanwhile, make the salad: using a y-shaped vegetable peeler, peel the carrot and cucumber into ribbons and place in a bowl with the fish sauce, cilantro leaves, chile, and red onion. Toss to combine and divide on top of each burger. Serve with the top bun on each.
Get recipes like this and more in the Munchies Recipes newsletter. Sign up here .