About this recipe:These are a little like crab cakes, but they're made with fresh salmon and cooked on the barbecue. The secret to juicy salmon burgers is to chop the salmon coarsely with a knife instead of blending it in a food processor.
Chop salmon into chunky pieces. Transfer to a bowl with 40g freshly chopped parsley, 25g chopped spring onions, 2 tablespoons lemon juice, breadcrumbs, seasoning, 1/2 teaspoon salt and 1/2 teaspoon pepper; mix together with your hands. Divide into 8 equal portions and pat into thick burgers. Chill, covered, at least 30 minutes or up to 4 hours.
Stir together yogurt, mayonnaise, 2 tablespoons parsley, 2 tablespoons spring onion, 1 tablespoon lemon juice, 1/8 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
Preheat barbecue to medium heat. Oil grate.
Brush salmon burgers with oil. Cook on the grate, turning carefully, until cooked through, about 2 to 3 minutes per side. Serve on buns with yogurt sauce and rocket leaves.