Salmon burgers with sriracha mayo and slaw

Cut the salmon into 2-3 cm chunks and pat dry with kitchen paper. Put it in a food processor with the red onion, garlic, ginger and dill, and pulse in short bursts until roughly minced — stop as soon as it holds together; over-processing turns it into a paste and the patties go dense.

Add the breadcrumbs, egg, salt and pepper and pulse just to combine. Shape into 4 patties and chill for 10-15 minutes if you have time — it helps them hold together in the pan.

Toss the shredded cabbage and grated carrot together in a bowl. Stir the vinegar and sugar together until the sugar dissolves, pour over and mix well — that's your slaw.

Stir the mayonnaise and sriracha together in a small bowl until well combined — taste and add more sriracha if you like it hotter. This is the sriracha mayo that goes on the buns.

Heat the oil in a pan over medium heat. Fry the patties 3-5 minutes per side until browned outside and cooked through — no translucent salmon left in the middle (core temperature around 63°C).

Toast the burger buns in the pan or a toaster during the last few minutes while the patties finish cooking.

Spread the sriracha mayo on the buns, stack a patty and a scoop of slaw on top, and serve with extra sriracha and lemon wedges on the side for anyone who wants more heat.