Salmon Burger with Cucumber and Radish Salad

Instructions

• 1Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the salmon, salt, lemon zest, garlic powder, chilli flakes and egg yolk and process until a coarse paste forms.
• 2Divide the salmon mixture into 4 even portions, about ½ cup each. Using damp hands, shape each portion into a ball and place on baking paper. Flatten into a 3-inch round, and ¾-inch high patty. Refrigerate, uncovered, for at least 1 hour, or until the patties are firm and a skin has formed.
• 3To make the tartar sauce, in the clean processor bowl with the grey spindle and green S-blade, add the cornichons, onions, capers and dill and process until finely chopped. Add the mayonnaise and garlic powder and process to combine. Transfer the sauce to a bowl and refrigerate until serving.
• 4Just before cooking the patties make the cucumber and radish salad. In the clean processor bowl with the grey spindle and green S-blade, add the dill and pulse until coarsely chopped. Carefully remove the blade. Set the orange adjustable slicer to 1 and place in the bowl. Slice the cucumber, radishes and eschalot. Remove the slicer from the processor and sprinkle the salad with salt, sugar and lemon juice and stir to combine.
• 5Place a large frying pan over high heat. Add the oil, when hot add the patties and cook for 3 to 4 minutes, or until just golden brown. Reduce the heat to medium and flip the patties over, cook the other side for 3 to 4 minutes, or until just cooked through. Remove from the pan and wipe the pan clean.
  Tip: Patties can be cooked on a barbecue or grill.
• 6Split the buns in half and spread with butter. Place the pan over medium heat and toast the buns, cut side down, in batches, until golden brown.
• 7Spread a spoonful of tartar sauce over the base of each bun. Top with lettuce, patty and salad. Spread a generous amount of the tartar sauce over the bun tops. Sandwich the burgers with the bun tops and serve.