Burger with salmon, avocado and mango salsa and AVIKO Onion Rings

1. Chop  the salmon finely or grind it in a meat grinder.
2. Then add very finely chopped red onion, breadcrumbs, parmesan, chopped parsley or coriander and lemon zest. Knead everything into a mass and form into burgers.
3. Preheat the oven to 220 degrees. Place AVIKO Onion Rings on baking paper and bake for about 20 minutes.
4. Meanwhile blend the avocado with coriander, lime juice and habanero in a blender until smooth. If the mixture is too thick, you can add some yogurt or water. Then add finely chopped red onion and finely chopped mango.
5. In a pot, boil ½ cup of wine vinegar with a glass of water, 2 teaspoons of salt and sugar. Cool the brine. In the meantime, chop the cabbage on a shredder. Pour the brine over the cabbage and set aside for 10-15 minutes. Then drain and place in a bowl.
6. Heat 1-2 tablespoons of butter in a pan and fry the burgers for 4-5 minutes on each side. Place the cut rolls in the oven for 1-2 minutes. Wash the cucumber and cut it into thin strips using a peeler.
7. Stack the burger: spread the avocado and mango salsa on the warm buns (top and bottom of the bun), then arrange the burger, cucumber, red cabbage and onion rings, and the top of the bun. Let's eat right away! :)