Method

• 1.
  Pulse half the salmon in a food processor until finely chopped. Add ginger and chilli, and pulse briefly to combine. Transfer to a bowl, stir through remaining salmon pieces and season well with salt flakes and freshly ground black pepper.

• 2.
  Line a baking tray with baking paper. Divide salmon mixture into four 2cm-thick patties. Carefully coat the patties in breadcrumbs, pressing crumbs into the patties. Place on prepared tray, cover and chill for 20 minutes or until firm.
• 3.
  For the flavoured mayos, combine ingredients for each mayonnaise in 2 separate bowls.
• 4.
  Heat a barbecue or chargrill pan to medium-high heat. Drizzle salmon patties with oil and cook, turning halfway, for 6-8 minutes or until golden and cooked through. Grill buns, cut-side down, for 30 seconds or until lightly toasted.
• 5.
  Place your burger bun bases on a serving platter. Divide cucumber among bases, top with salmon patties and radish, then spoon over the mayos, letting them drizzle over the sides and onto the platter. Top with bun lids and serve immediately.