Salmon Burger with Grilled Mango & Homemade Buns

Directions

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.