Salmon Burger with Wasabi Mayonnaise Dip

For the dip, whisk together green tea powder, wasabi paste, Japanese mayonnaise, sushi rice vinegar and avocado oil until well blended. Then whisk in 2 drops of sesame oil and about 3 drops of green Tabasco sauce. Cut the salmon into tiny cubes. Finely dice the tramezzini bread as well. Mix the salmon and bread cubes together. Season with the teriyaki sauce, 1 good pinch of Murray River salt flakes and 1 good dash of Tabasco sauce. Tear off the zest of the lime and lemon into fine zests and add. Beat the eggs and add them as well. Sprinkle in panko and form burgers from the mixture. Heat butter and vegetable oil in a frying pan and whisk everything over high heat until fluffy. Then reduce the heat and fry the salmon burgers on both sides. Cover with the thyme sprigs. It is important not to flip the salmon burgers too soon, only after about 4 minutes so they can brown well. While frying, keep drizzling the burgers with the butter and oil mixture from the pan, they will be juicier this way. After 4 more minutes, remove from the pan, place on paper towels to drain and sprinkle with Murray River salt flakes. Serve with the wasabi mayonnaise dip.

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