How to make Salmon burgers
Chop the salmon steaks into very small pieces. Chop the cloves of garlic and the ginger into very small pieces. Mix the salmon with the garlic, ginger and gluten free soy sauce in a bowl. Leave to marinate well for 15 minutes. After 15 minutes add the egg yolks, sesame seeds and 3 soupspoons of chickpea flour. Mix well. Place the extra 2 spoons of chickpea flour on a plate. Make 4 burgers with the chopped salmon and coat them with the chickpea flour on the plate (compact well with the help of a little chickpea flour). Pour 3 spoons of olive oil into a frying pan and cook the burgers on both sides. Once cooked, place them on a plate with absorbent paper. Slice the mushrooms and grill or sauté them in a wok until they are cooked. Season to taste.
How to make pumpkin chips (make the chips while the salmon is marinating)
Peel the pumpkin and cut it into sticks. Place the pumpkin sticks and a spoonful of olive oil in a recipient suitable for microwaves. Cover and cook at full power for 4-5 minutes (or until the pumpkin is cooked). Season to taste.
Heat the gluten-free burgers buns in the microwave at full power for 15 seconds (until they are spongy). Cut them in half and spread each burger with a little Dijon mustard. Make a bed of mushroom slices, place the Salmon burger on top and cover with a slice of cheese. Cover the burger with the other half of the gluten-free Burger bun. Accompany the burger with the pumpkin chips.