Ingredients:

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.