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1 Start the recipe the day before you want to eat the burgers. Put the quinoa in a small pot and cover with cold water. Bring to the boil, then simmer for 20 minutes until the grains are tender. Drain well and leave to cool.
2 Heat the oil in a small, non-stick frying pan and fry the spring onions for 3-4 minutes, stirring, until softened. Stir in the dill and lemon zest with a good 10-12 twists of the pepper mill. Cook for a further minute then leave to cool.
3 Blitz the salmon in a food processor for 3-4 seconds until coarsely chopped. It should look like rough mince.
4 Line a baking sheet with foil. Stir the cold quinoa and spring onion mixture into the salmon with the egg and shape into 6 burgers. It will feel very soft but don't worry. Cover with clingfilm and leave to chill overnight.
5 To cook the burgers, wipe or spray the base of a non-stick frying pan with a little oil and put over a medium heat. Slide the burgers into the pan off the baking sheet and leave to brown for 1 minute. Turn over with a fish slice and leave to brown on the other side for 1 minute. Cook, turning for a further 3 minutes, turning once more halfway through.
6 Alternatively, slide the baking sheet under a pre-heated grill and cook, turning, as above for 5 minutes.
7 Serve in toasted wholemeal buns or wholemeal pitta bread (or gluten-free alternatives), with a green salad, a squeeze of lemon juice and some Yoghurt Dressing (omit yoghurt dressing for a dairy-free diet).
If using coriander, try adding half a finely chopped green chilli when frying the onions and use grated lime zest instead of lemon.
Suitable for home freezing. Freeze raw burgers in a rigid container for up 2 weeks. Thaw overnight in the fridge.