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 chili, stemmed and roughly chopped
1 stalk lemongrass, trimmed and thinly sliced
1/2 small shallot, roughly chopped
1 (2-inch) piece ginger, peeled and roughly chopped
1 (1-inch) piece fresh turmeric, peeled
1 1/2 pounds| 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 1/2 tablespoons fish sauce
1/2 cup cilantro leaves
1 red Thai chili, stemmed and thinly sliced
1/4 small red onion, thinly sliced into rounds
4 brioche buns, toasted
1. Make the salmon burgers: Place the makrut, garlic, chili, 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.
2. 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.
3. 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, chili, and red onion. Toss to combine and divide on top of each burger. Serve with the top bun on each.
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