salmon burger on a black brioche bun
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salmon burger on a black brioche bun
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A delicious salmon burger on a black brioche bun.
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Ingredients
Burgers:
- 500 g salmon skin removed and pin-boned, fresh
- 2 spring onion 3
- 1 T lemon juice
- 1 T mayonnaise
- 1 t Dijon mustard
- 1 t wasabi paste
- Coriander leaves and stalks, small bunch
- 1 t fish sauce
- 2 T panko breadcrumbs or white breadcrumbs
crispy greens:
- 1 cup cabbage red or white, finely shredded
- ½ cucumber cut into ribbons
- rocket fresh, leaves
- Coriander fresh 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 mayonnaise to spread
- salmon or small food processor and blend until you have a thick paste, one third of total burger ingredients
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.
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