salmon burger on a black brioche bun

Name: salmon burger on a black brioche bun
Yield: 1 serving
Ingredients: 500 g fresh salmon; 2 – 3 spring onions; 1 T lemon juice; 1 T mayonnaise; 1 t Dijon mustard; 1 t Wasabi paste; small bunch of Coriander; 1 t fish sauce; 2 T panko or white breadcrumbs; 1 cup of finely shredded cabbage; ½ a cucumber cut into ribbons; Fresh rocket leaves; fresh coriander leaves; 2 T lemon juice; 4 squid ink brioche rolls; Lime wedges to spritz and garnish; 8 T wasabi mayo to spread; To make the burgers place a third of the salmon plus all the other burger ingredients in the Breville Control Grip with a chopper attachment

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salmon burger on a black brioche bun

Kaitlyn Stein

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A delicious salmon burger on a black brioche bun.

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Ingredients

Burgers:

500 g fresh salmon skin removed and pin-boned
2 – 3 spring onions
1 T lemon juice
1 T mayonnaise
1 t Dijon mustard
1 t Wasabi paste
small bunch of Coriander leaves and stalks
1 t fish sauce
2 T panko or white breadcrumbs

crispy greens:

1 cup of finely shredded cabbage red or white
½ a cucumber cut into ribbons
Fresh rocket leaves
fresh coriander leaves

Dressing:

2 T lemon juice 2T lime juice, 2T rice vinegar and 1t sugar

To assemble:

4 squid ink brioche rolls buttered
Lime wedges to spritz and garnish
8 T wasabi mayo to spread
To make the burgers place a third of the salmon plus all the other burger ingredients in the Breville Control Grip with a chopper attachment or small food processor and blend until you have a thick paste.

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Instructions

Finely chop off the remainder of the salmon into very small dice and mix this with the paste.
Dampen your hands and mold the salmon mix into 3-4 patties. Place on a lined tray, cover, and refrigerate until firm. This can be made in advance.
Mix the dressing ingredients until the sugar has dissolved and toss the greens through this.
Heat the Breville Health Smart Grill to the sandwich and toast the buns on the cut side until golden brown. Set aside.
Turn the grill to Sear, and when ready, place the burgers on the grill adjusting the lid to rest gently down on them without squashing them. Cook for 4- 5 minutes until firm (4 minutes slightly rare, 5 minutes cooked through) * tip – you may want to flip them toward the end of the cooking time if the top side is not brown enough.
To assemble the burgers, spread 2 tablespoons of wasabi mayonnaise on the toasted roll base, and then layer with cucumber ribbons, the salmon burgers, and the remaining dressed greens. Serve open with the top bun on the side.