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Author Notes: I had my first salmon burger in a restaurant called Meatery. This place is known for its dry aged beef hanging from the ceiling behind glass walls, visible for guests during dinner. Since I was pregnant at the time and thus not allowed to eat meat not entirely cooked through, I ordered what seemed the only non-beef dish on the menu (I would have burst into tears ordering this kind of beef "well done"). And it was an amazing choice! Here´s my home approach to this unforgettable salmon burger. —Sabine
Makes 4 burgers and 8 burger buns
- 400 grams AP wheat flour
- 4 grams dry yeast
- 125 milliliters buttermilk
- 125 milliliters lukewarm water
- 1 egg
- 1 tablespoon sugar
- 1 good pinch of coarse sea salt + some for sprinkling on top
- 1 egg yolk + 1 tbsp water for brushing
- 350 grams salmon fillet (frozen works fine, too)
- 1 egg
- 5 tablespoons homemade breadcrumbs
- 1 handful cilantro or flat leaf parsley, chopped
- zest of 1/2 lemon , optional
- some sesame seeds to sprinkle on burgers and buns
- 1 ripe mango
- 1 small dollop of butter and some brown sugar per slice of mango
- To prepare the buns: In a large bowl, combine water, buttermilk, yeast, sugar, and flour with a fork. Allow flour to hydrate for 10 minutes.
- Add salt. Knead dough (I prefer by hand) until elastic. Let prove, covered with a cloth, in a greased bowl for about 2 hours at room temperature.
- Roll out dough to a rough rectangular shape, and fold all 4 sides toward the middle to obtain a smaller rectangle. Place into bowl rim side down and let prove another 1/2 hour or so.
- Shape 8 buns and place on a baking tray lined with parchment paper. Let prove for another hour. Preheat your oven to 180°C/350°F.
- Brush buns with egg yolk and sprinkle with sesame seeds and some sea salt. Bake for 15-20 minutes until golden brown.
- For the burgers: When buns are shaped and wait for baking, dice and chop salmon to obtain a somewhat coarse mince.
- In a medium bowl, using your hands or a fork, combine salmon with egg, breadcrumbs, chopped cilantro or parsley, salt, pepper, and lemon zest. If necessary, add some more breadcrumbs. Refrigerate for 15-30 minutes.
- Shape mixture into 4 burgers, and generously sprinkle with sesame seeds on both sides. Refrigerate again for 15 minutes.
- In a large frying pan, fry until golden brown at medium heat, about 20 minutes (I use store-bought clarified butter).
- When buns are ready, take out of the oven and increase the heat to 200°C/400°F. Place mango slices (after peeling and cutting the fruit lengthwise) with a small dollop of butter and some brown sugar on top on a baking tray or in an oven proof dish. Bake for 5 minutes, then grill for another 3-5 minutes until slightly browned.
- Serve burgers in a bun with a slice of grilled mango on top, maybe with some mayonnaise or wasabi sauce by the side.
- This recipe was entered in the contest for Your Best Recipe with Salmon
- This recipe was entered in the contest for Your Best Burger Recipe