Process

Dice the salmon into small chunks. Put half into a food processor and blitz to a paste. Add the miso, ginger, lime zest, the rest of the salmon and a glug soy sauce. Blend a little to combine.

Add the mix to a bowl and sprinkle in the panko bread crumbs. Mix well and form 4 burger patties and leave to one side.

Take the cucumber and crush to loosen the inside. Take a knife and cut the cucumber lengthways and then roughly chop into diagonals. Place in a bowl and sprinkle with salt, this will help drain the water out of the cucumber.

For the dressing, take the garlic, Srirachi sauce, soy sauce, and caster sugar, lime zest, lime juice and mix well before reserving in the fridge.

For the burger sauce, take a bowl and mix the mayonnaise and Srirachi sauce together.

Add oil to a hot pan and begin to gently fry the burgers, around 4 minutes on each side or until golden.

Take Kara vegan brioche style buns and place either side down in the pan to brown.

Once ready take the base of the bun and add the burger sauce, add the miso burger, drained cucumber, and drizzle over the dressing, place on the lid and serve.