50min 4 ppl
Salmon Burger
33 minutes
4 people
Medium31–60 min or 7–12 steps
33 min · 6 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 28g
Carbs 30g
Fats 20g
About this dish
Hand-chopped salmon bound with mustard and panko into a juicy patty, pan-fried and stacked with lettuce, tomato and mayonnaise.
Allergy Info
Gluten, Eggs, Mustard, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Lemon zest1 tsp
- red onionfinely diced0.5
- iceberg lettuceleaves4
- Tomatoessliced1
Fish & Seafood
- Salmon Filletskinned and finely chopped600 g
Dairy & Eggs
- Eggs1
Dried Goods
- Panko breadcrumbs60 g
- Burger bunssplit4
Spices & Seasonings
- Salt1 tsp
- Black pepper0.5 tsp
Oils & Condiments
- Dijon mustard1 tbsp
- Vegetable Oilfor frying2 tbsp
- Mayonnaiseto serve4 tbsp
Utensils
- Chopping board
- Sharp knife
- Mixing bowl
- Frying pan
- Meat thermometer
Method
1
Finely chop the salmon fillet by hand into a rough mince, leaving some texture.
Approx. 8 minutes
2
Mix the chopped salmon with the panko breadcrumbs, egg, Dijon mustard, lemon zest, red onion, salt and black pepper until just combined.
Approx. 5 minutes
3
Shape the mixture into four patties and chill for 15 minutes to firm up.
Approx. 4 minutes
4
Heat the vegetable oil in a frying pan over medium heat and cook the patties until golden on both sides and a meat thermometer inserted into the centre reads 63°C.
Approx. 10 minutes
5
Toast the cut sides of the burger buns in the pan.
Approx. 2 minutes
6
Build each burger with lettuce, tomato, the salmon patty and a spoonful of mayonnaise, then close with the top bun.
Approx. 4 minutes
