Salmon Burger with Grilled Mango & Homemade Buns

By • June 24, 2014 0 Comments

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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

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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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Brush buns with egg yolk and sprinkle with sesame seeds and some sea salt. Bake for 15-20 minutes until golden brown.
  6. For the burgers: When buns are shaped and wait for baking, dice and chop salmon to obtain a somewhat coarse mince.
  7. 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.
  8. Shape mixture into 4 burgers, and generously sprinkle with sesame seeds on both sides. Refrigerate again for 15 minutes.
  9. In a large frying pan, fry until golden brown at medium heat, about 20 minutes (I use store-bought clarified butter).
  10. 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.
  11. Serve burgers in a bun with a slice of grilled mango on top, maybe with some mayonnaise or wasabi sauce by the side.

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