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, pepper 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 then flatten into a 3-inch round, and ¾-inch high patty. Place onto parchment paper and 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. Remove the blade. Set the orange adjustable slicer to 1 and place in the bowl. Slice the cucumber, radishes and shallot. Remove the slicer from the processor and sprinkle the salad with salt, sugar and lemon juice.
• 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.