Put 100 g Whole wheat bread into a food processor and blend until breadcrumbs.
Put 240 g Salmon fillet, 2 Garlic clove, 1 stalk Lemongrass, 4 Shallots, 30 g Fresh ginger, 1 Green chillies and juice 1 Lime into a food processor and blend until a paste.
Take out and form into 2 burger patties.
Heat 1 tablespoon Olive oil in a pan and cook the burgers for around 4-5 minutes each side.
Meanwhile, put4 tablespoon 0% Greek yogurt, 1 Garlic cloves, juice of 1 Lime and 4 tablespoon Fresh basil into a food processor (clean after using it for the salmon) and blend to make a sauce.
Serve in 2 Burger buns (optional) with sauce on top of the salmon burger with Coleslaw and Lettuce (optional).
Notes
If you want to make these burgers really crispy, then use Panko breadcrumbs instead of wholemeal breadcrumbs.
The key to keeping these burgers staying together is putting them in the fridge for at least 30 minutes before cooking (preferably an hour) and flipping them very carefully.
Make sure the oil is nice and hot before adding the burgers to the pan.
Not a fan of Thai flavours? You could just use some lemon juice and fresh herbs in these burgers, or add some Mexican seasoning instead.