2-bite burgers

(Salmon)
500g wild Koho (or other) salmon fillet
1 large egg, lightly beaten
1/3 cup fine bread crumbs
2 shallots, finely chopped
1 tbs capers, chopped
dash Tabasco sauce
salt/pepper

Remove skin, de-bone and finely chop or grind salmon and place in a medium mixing bowl. Fold in remaining ingredients until combined (don’t over mix). Divide into 10-12 portions and shape into patties. Pan sear before grilling (this will help keep their shape so they won’t fall through the grill on your barbeque).

(Beef)
500g lean ground beef
1 large egg, lightly beaten
¼ cup fine bread crumbs
2 shallots, finely chopped
¼ cup grated smoked cheddar
salt/pepper

In a medium mixing bowl, combine ingredients. Shape into 10-12 patties. Pan sear before grilling.

(Onion rings for beef burgers)
Slice one small-to-medium red onion into thin rings. Place in a small bowl and cover with buttermilk. Set aside while preparing burgers. Drain, then dredge in a mixture of ¼ cup flour and 2 tbs cornstarch. Deep fry until golden.