We made this today and really liked it. A somewhat healthier option for a burger. We used whole grain rolls and switched out the Sriracha for a (in my opinion) much better hot sauce. Other than that I can wholeheartedly recommend the recipe.

Ingredients:

• 3 spring onions
• 426 g salmon
• 1 lemon
• 1 egg
• 1.5 tbsp breadcrumbs
• 1 tbsp olive oil
• 1 cucumber
• 4.5 tbsp mayonnaise
• 1 tbsp water
• 2 tsp sriracha
• 200 g sliced pointed cabbage
• 150 g carrot julienne
• 4 baker’s rolls

Directions:

Cut the spring onion into rings. Drain the salmon. Grate the yellow zest of the lemon and squeeze the fruit.

Beat the egg. Mix the salmon well with the egg, breadcrumbs, half the spring onion, 1 tsp lemon juice and 1 tsp lemon zest.

With damp hands, form into 4 burgers of Ø 8 cm.

Heat the oil in a frying pan and fry the burgers for 12 min. over medium-high heat until golden brown and cooked. Turn halfway through.

Meanwhile, cut the cucumber into thin slices. Mix the mayonnaise with the water and sriracha.

Mix half of the dressing with the pointed cabbage, carrot julienne and the rest of the spring onion.

Cut the rolls open and spread the bottom halves with the rest of the dressing. Top with some cucumber, a burger and some coleslaw. Serve with the rest of the coleslaw and cucumber.

Original Source (in Dutch): https://www.ah.nl/allerhande/recept/R-R1189225/zalmburger-met-coleslaw