Salmon burgers with capicollo and orange fennel coleslaw | Fantino & Mondello

Ingredients

• 500 ml (2 cups) fennel, sliced thinly with a mandolin
• 15 ml (1 tbsp) olive oil
• 15 ml (1 tbsp) white balsamic vinegar
• The zest and juice from one orange
• Salt, pepper
• 575 g (20 oz) chopped salmon
• 1 egg
• 2 green onions, chopped
• 15 ml (1 tbsp) dry mustard
• 30 ml (2 tbsp) mayonnaise
• 65 ml (1/4 cup) breadcrumbs
• 1 pinch cayenne pepper
• Salt and pepper to taste
• 4 slices of Fantino & Mondello's Capicollo
• 4 burger buns
• Mayonnaise