Salmon Burgers with Lime Aioli and Mango Salsa

Salmon Burgers with Lime Aioli and Mango Salsa
By David Jones
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Salmon Burgers with Lime Aioli and Mango Salsa

Made in the 5 in 1 Tower Digital Air Fryer

Serves 4

Prep time 10 minutes

Cook time 18 minutes




400g boneless skinless salmon fillets, roughly chopped

2cm piece of ginger, grated

2 tbsp red Thai curry paste

2 tsp good quality soy sauce

1 small lime, zest and juice

2 spring onions, finely chopped

50g panko breadcrumbs

vegetable oil spray

Lime Aioli

½ lime, juice and zest

85g good quality mayonnaise

1 clove garlic, crushed

salt and freshly ground black pepper

Mango salsa

1 ripe mango, fined chopped

1 tbsp finely chopped coriander

½ green chilli, deseeded and finely diced

½ small red onion, finely chopped

1 small lime, juice and zest

salt and freshly ground black pepper

To serve

4 burger buns



  1. Place the salmon in a food processor and pulse for a couple of seconds until roughly chopped. Add the remaining burger ingredients, except the breadcrumbs and oil, and pulse for 2-3 seconds then transfer to a mixing bowl , stir in the breadcrumbs and season with salt and black pepper.
  2. With slightly damp hands shape into 4 equal sized burgers approximately 9cm x 1.5cm thick. Spray the burgers on both sides with oil then place on an air flow rack lined with parchment paper. Place on the top shelf of the air fryer, set the temperature to 180C and cook for 15-18 minutes, turning the burgers halfway through the cooking time.
  3. Meanwhile prepare the lime aioli. Mx all of the ingredients together in a small bowl and season with salt and a grind of black pepper then transfer to a small serving dish.
  4. Next for the salsa place all of the ingredients in a small mixing bowl, season then mix until combined.
  5. When the burgers are ready move them to the bottom shelf and pop the burger buns in the oven for 2 minutes until lightly toasted.
  6. To assemble, place the burgers on the bun base, top with a spoonful of salsa and aioli then place the bun lid on top.





Try serving with a portion of sweet potato fried and the remaining salsa on the side.

8 February 2021
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