Preperation time: 20 minutes + 30 minutes waiting time
Drain the salmon well and remove any pieces of cartilage. Tip the salmon into the stand mixer bowl and mix with the breadcrumbs, lemon zest, pimentón and egg into a firm paste.
Shape 4 burgers. Cover them and place in the refrigerator for at least 30 minutes to firm up.
Meanwhile make the tuna wasabi mayonnaise. Add all the ingredients into a blender or food processor and puree into a smooth sauce.
Bake the salmon burgers at medium heat for 4-5 minutes on each side until golden brown. Serve on brioche buns with lettuce, red onion and some tuna wasabi mayonnaise.
Tuna wasabi mayonnaise
