Place the salmon, breadcrumbs, egg white, onion and basil into a food processor and pulse until combined - do not overmix as it is best to retain some texture. Season with salt and freshly ground black pepper.
Divide the mixture into four portions and shape each portion into a burger shape. Place onto a plate and transfer to the fridge to chill.
Spray oil in a large frying pan, heat and then add the burgers and seal on each side.
Place the burgers on baking sheet (sprayed with a little oil) and cook @200°C/Gas mark 6 for 10 - 15 minutes until cooked through.
For the dressing simply mix the ingredients together to form a smooth cream.
Serve with salad garnish in a bread bun with ‘mayo’ and potato wedges.
Slimmer's tip - ditch the bread and use large crisp lettuce leaves to make a burger parcel.
