Ingredients
2 pounds fresh salmon,skin removed
2 egg whites
1 tablespoon Dijon mustard
1/2 cup fresh bread crumbs (1 slice white bread,ground in a food processor)
1/2 teaspoon kosher salt
2 tablespoons fresh dill,chopped
2 tablespoons olive oil (if cooking on a stove top)
4 brioche buns, toasted

For coleslaw
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
3 cups finely shredded cabbage
1 large carrot,shredded coarse
1 small red onion,sliced thin

Directions
Mince all the salmon,then place half in a large sealable plastic bag and use a flat-surfaced meat pounder or a rolling pin to mash it.Place all the salmon in a large bowl and combine with the egg whites,mustard,bread crumbs,salt,and dill.Form 4 patties using BurgerMate.Place on a medium-hot grill and cook 4 to 5 minutes per side.(To cook on a stove top, heat the olive oil in a grill pan over medium heat and cook the patties 5 minutes per side.) Top with Coleslaw, if desired, and serve on the brioche buns.

Make coleslaw
In a large bowl whisk together mayonnaise,vinegar,sugar,and mustard.Add remaining cole slaw ingredients and salt and pepper to taste and toss to combine well.Coleslaw may be made 4 hours ahead and chilled,covered.

Directions:

Heat 2 teaspoon oil in a nonstick skillet.Add celery,green bell pepper,onion,and Cajun seasoning.Cook over medium-low heat, stirring occasionally,until softened,about 6 minutes.Stir in garlic and cook 1 minute.Remove skillet from heat; stir scallions and let cool.

In a food processor,finely chop 1 cup of the shrimp.With a chef’s knife,coarsely chop remaining shrimp.

In a bowl,beat eggs with a fork. Add shrimp, 3/4 cup of the breadcrumbs,salt,and reserved cooked vegetables.Stir well to combine.Cover and refrigerate 30 minutes.

In same nonstick skillet,cook andouille until lightly browned,8 minutes.Drain on paper towels; let cool. In a small bowl,stir andouille and mayonnaise.

Heat remaining 1 cup of the oil in a skillet over medium heat until hot.Spread remaining 1 cup of the bread crumbs on a piece of waxed paper.Shape shrimp mixture into patties using BurgerMate.Gently coat patties with breadcrumbs.Cook patties 5 minutes per side,or until browned and cooked through; drain on paper towels.

Spread andouille mayonnaise on cut sides of bread.Place lettuce,burgers,and tomatoes on bottom halves of bread. Replace tops.

1 pound crab meat,
1 egg, lightly beaten
1/2 cup panko breadcrumbs
1/4 cup light mayonnaise
2 tablespoons minced chives
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon celery seed
1 teaspoon onion powder
1/4 teaspoon freshly ground pepper
4 dashes hot sauce, such as Tabasco, or to taste
1 tablespoon extra-virgin olive oil
teaspoons unsalted butter

Directions:

Mix crab,egg,breadcrumbs,mayonnaise,chives,mustard,lemon juice,celery seed,onion powder,pepper and hot sauce in a large bowl.Form into patties using BurgerMate. Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming.Cook the patties until golden brown,about 4 minutes per side.

2 tablespoons reduced-sodium soy sauce
1 1/2 teaspoons wasabi powder
1/2 teaspoon honey
1 pound salmon fillet,skinned
2 scallions,finely chopped
1 egg,lightly beaten
2 tablespoons minced peeled fresh ginger
1 teaspoon toasted sesame oil

Directions:

1. Whisk soy sauce,wasabi powder and honey in a small bowl until smooth.Set aside.

2. With a large chef’s knife,chop salmon using quick,even,straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy).Continue chopping,rotating the knife, until you have a mass of roughly 1/4-inch pieces.Transfer to a large bowl.Add scallions, egg, ginger and oil;stir to combine.Form the mixture into patties using BurgerMate.The mixture will be moist and loose, but holds together nicely once the first side is cooked.

3. Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute.Add the patties and cook for 4 minutes.Turn and continue to cook until firm and fragrant,about 3 minutes.Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more.Serve immediately.

1.5 pounds fresh tuna steak
2 cloves of garlic (finely chopped)
2 inches fresh ginger (peeled and finely chopped)
1 Tablespoon lite soy sauce
3 scallions (thinly sliced)
1 fresh pineapple (peeled,cored,and sliced into 1/2-inch round slices)
1 teaspoon white pepper
4 hamburger buns.
Optional Fixings: red onion,sliced lettuce tomatoes,sliced

Directions:

Cut the tuna into 1-inch cubes. Place cubes in the bowl of a food processor in batches and pulse until the consistency of ground beef.(If you do not have a food processor,chop the tuna into very small pieces.)Place the tuna in a bowl and add the cloves of garlic,ginger,soy sauce,scallions,salt,and white pepper.Using your fingers,rake all the ingredients together until combined.Shape the tuna mixture into 4 patties using BurgerMate.

Refrigerate in a Ziploc storage bag or container until ready to grill.Peel and slice the pineapple into 1/2-inch slices and grill on both sides for 2 minutes.Set aside.Grill the patties over a medium fire,3 minutes per side for rare,or 6 minutes per side for well done.Choose your favorite hamburger buns and lightly grill,if desired.Place the grilled tuna patty on the bun and top with a slice of grilled pineapple. Add your favorite hamburger fixings.

Pickled cucumber:
½ telegraph cucumber, split lengthwise and deseeded
½ cup sugar
1 cup cider vinegar
1 slice fresh ginger
1 clove garlic,sliced

Ginger salmon patties:
450g fresh salmon fillet,skinned and boned
5cm piece fresh ginger,peeled and cut in little 2.5cm matchsticks
2 Tbsp snipped chives
½ tsp salt

Burgers:
½ cup bought mayonnaise (try Best Foods brand)
grated zest 1 lime
1 tsp prepared wasabi
4 sesame buns,split
crisp lettuce such as iceberg or cos

Directions:

Cut cucumber into thin ribbons using a vegetable peeler.Place cucumber in a colander over a bowl and sprinkle with salt.Leave for 20 minutes to drain,then rinse cucumber and pat dry. Dissolve sugar in vinegar over a low heat.Add ginger and garlic,bring to a gentle boil and allow to bubble for 2 minutes.Place cucumber in a non-reactive bowl and add vinegar mixture. Allow to cool then cover and refrigerate overnight.

Using a sharp cook’s knife,cut salmon into very thin slices.Chop,still using the knife,to make a coarse ‘mince’.A lot of oil will come out of the salmon – scoop the oil and salmon into a bowl. Mix well with half the ginger matchsticks and the chives and salt.Form into 4 patties using BurgerMate and chill for at least 1 hour before using.

Mix the mayonnaise, lime zest and wasabi together.

Heat a heavy-based pan or smooth grill plate to high heat.Carefully transfer patties to the pan and cook until just golden brown on each side and medium-rare on the inside.

Toast buns at the same time and spread with lime wasabi mayo.Add some lettuce, then a salmon patty,and then some strips of pickled cucumber.Scatter remaining ginger over cucumber.Top with remaining half of bun.

2 pounds skinless salmon fillet,ground
1 cup finely minced white onion
1 cup fresh breadcrumbs,moistened with water and squeezed dry
1/3 cup chopped fresh flat-leaf parsley
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
2 cloves garlic, finely minced
1 cup fine dried breadcrumbs or panko for coating
Olive oil or clarified butter for sauteing
6-8 burger buns.
Citrus Aioli, for garnish
Watercress sprigs,for garnish

Citrus Aioli:
1 garlic clove, finely chopped then mashed to a paste with a pinch of salt
Grated zest of 1/2 lemon, about 1-2 teaspoons
1 1/2 tablespoons fresh lemon juice, or to taste
3/4 cup prepared mayonnaise
Kosher salt and freshly ground black pepper to taste.

Methods:

In a bowl,combine the ground salmon,onion,fresh breadcrumbs,parsley,salt,pepper, cinnamon,cloves,nutmeg and garlic.Fry a small piece of the mixture in a little olive oil or butter, taste,and adjust the seasonings if necessary. When you are happy with the flavors, form the mixture into patties using BurgerMate.

Spread the dried breadcrumbs or panko on a plate and coat the patties on both sides. (You can shape these up to a day in advance; place them on baking sheets lined with parchment paper, cover, and refrigerate until ready to fry.)

In a large saute pan over medium-high, heat 4 tablespoons olive oil or clarified butter (or a combination of oil and butter). When the oil and butter are bubbling, add the salmon patties and fry until golden brown on one side, about 3 minutes.Flip them over and fry until golden on the second side but still moist and a bit rare in the center,about 3 to 4 minutes longer. Do not overcook these or they will be dry.(If your pan is small you can do these in batches, adding more oil or butter with each batch.)

Serve the patty on a bun garnished with some Citrus Aioli and a few sprigs of watercress.

Alternatively,transfer the patties to plates and garnish with a dollop of Citrus Aioli,some sauteed spinach and lemon wedges.

Citrus Aioli:
Mix the garlic paste,citrus zest and juice into the mayonnaise to taste.(If you’re using oranges, you may need to add some lemon juice for balance.)Season to taste with salt and pepper.If the aioli is too thick, thin with a little more juice.

100g pack asparagus tips
1 egg
2 x 150g packs Waitrose Prime Scottish Hot Smoked Salmon Flakes
Grated zest of 1 lemon and 1 tbsp juice
50g fresh wholemeal breadcrumbs
2 packs fresh lemon basil,chopped
Olive oil,for brushing

Instructions:

Cook the asparagus in boiling water for 4-5 minutes until tender.Drain and cool,then cut the asparagus in half and set the tips aside.Preheat the grill or barbecue.Place the asparagus stalks in a food processor with the egg and blend to a smooth purée. Add all the remaining ingredients,except for the asparagus tips,season and pulse until combined.Divide the mixture into 4 and,with your BurgerMate,shape into burgers.Brush the burgers with a little oil and chill for 20 minutes.Cook for 6-8 minutes on each side until cooked through.Serve each burger in a Waitrose Old Fashioned Wholemeal Roll with iceberg lettuce,lemon mayonnaise and the reserved asparagus tips.

1 1/2 pounds fresh tuna steak
2 cloves garlic,chopped
2 inches fresh ginger root,minced or grated
3 tablespoons tamari dark soy sauce
2 scallions,chopped
1/2 small red bell pepper,finely chopped
2 teaspoons sesame oil -eyeball the amount
2 teaspoons grill seasoning blend
1 tablespoon light-in-color oil,such as canola,sunflower or peanut oil
1/2 pound shiitake mushrooms,coarsely chopped
Coarse salt
4 sesame kaiser rolls,split
1 jar, 8 ounces,mango chutney
4 leaves red leaf lettuce
1 jar, 8 ounces,wasabi mustard
Exotic root vegetable chips
pickled ginger,optional plate garnish

Directions:

Preheat a nonstick griddle or a grill pan to high heat.Cube tuna into bite size pieces and place in a food processor.Pulse the processor to coarse-grind the tuna; it should take on the consistency of ground beef or turkey.Transfer tuna to a bowl.

Combine ground tuna with garlic,ginger,dark soy sauce,scallions,red bell pepper,sesame oil, seasoning blend and black pepper.Form 4 patties using BurgerMate.Drizzle patties on both sides with light-in-color oil,such as canola, safflower or peanut oil.

Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes each side for well done. Preheat broiler.In a medium nonstick skillet over high heat,saute fresh shiitakes for 2 or 3 minutes in 1 tablespoon light oil — 1 turn of the pan in a slow stream.Season mushrooms with salt and pepper.Open up the rolls and lightly toast them under the broiler.

Spread mango chutney on the bottom of each bun.Top with tuna burger,shiitakes,red leaf lettuce. Spread wasabi mustard or sweet hot mustard on bun tops and set them in place. Serve with exotic chips and pickled ginger, if desired.

Ginger-Mustard Glaze:
1/3 cup teriyaki sauce
2 teaspoons minced ginger
1/2 teaspoon minced garlic
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon white wine vinegar

Tuna Burgers:
1 1/2 pounds yellowfin tuna, free of any skin or gristle
2 teaspoons minced garlic,
3 tablespoons Dijon mustard
1/2 teaspoon cayenne
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
4 fresh hamburger buns with seeds
1/4 cup Japanese pickled ginger,optional

Directions:

Make the glaze:
Combine all the glaze ingredients in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 5 minutes. Strain through a sieve and reserve in a warm place until tuna burgers are cooked. (The glaze can be prepared up to 2 days ahead and stored, covered, in the refrigerator.)

Make the burgers:
Grind the tuna in a meat grinder or chop with a large sharp knife to the texture of hamburger meat.(Do not use a food processor,which will shred the tuna rather than chop it.) Transfer the ground tuna to a bowl and combine with the garlic,mustard,cayenne,salt,and pepper.Mix thoroughly.Divide the tuna into 4 equal portions.Using your BurgerMate,form into 4 patties. Heat the olive oil in a large skillet over medium-high heat and sear the tuna burgers until browned and medium rare,3 to 4 minutes a side.

Serve each burger on a buttered toasted bun and spread with a tablespoon of warm glaze.Garnish the burgers with equal amounts of pickled ginger slices.