If using a food processor, place the salmon, breadcrumbs, egg white, shallot and basil inside. Pulse until combined, but not puréed. Season with salt and freshly ground black pepper.

Divide the mixture into 6-7 portions and shape each into a burger patty. Place onto a plate and transfer to the fridge to chill for 30 minutes.

Heat the oil in a large frying pan, then add the burgers and fry for three minutes on each side, or until golden-brown all over and completely cooked through.

For the basil and lime mayonnaise - mix all ingredients together in a small bowl. Season, to taste with salt and freshly ground black pepper.