Hand-cut Salmon Burger

A salmon patty hand-chopped for texture, seared until golden-crusted with a moist, translucent center. Dill and lemon provide the necessary brightness to cut through the richness of the fish.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 816
• Protein: 46 g
• Carbs: 75 g
• Fat: 35 g

Ingredients

• 600 g Oncorhynchus kisutch ( hand-chopped )
• 1 piece Red onion ( finely minced )
• 1 piece Dill ( chopped )
• 1 piece Citrus limon (L.) Burm. f. ( for zest and a squeeze of juice )
• 1 piece Egg ( whole )
• 50 g Breadcrumbs
• 1 tsp Mustard
• 2 tbsp Extra virgin olive oil
• 4 piece White bread ( halved )
• 4 tbsp Japanese mayo
• 1 piece Little gem lettuce ( whole leaves )
• 4 piece Brioche burger bun ( halved )
• 1 tbsp Capers ( chopped )

Instructions

1. Fish preparation

   Hand-cut the salmon into small 5mm cubes. Avoid using a food processor which would turn the flesh into mush. We want to feel the chunks when tasting.

2. Seasoning and binding

   In a mixing bowl, combine the salmon with the finely chopped red onion, chopped dill, chopped capers, lemon zest, mustard, and egg. Gradually add the breadcrumbs until the mixture is malleable but still moist.

3. Shaping and resting

   Form 4 dense patties about an inch thick. Press firmly so they don't fall apart during cooking. Let rest in the fridge for 10 minutes to firm up the binding.

4. Cooking and assembly

   Sear the burgers in hot oil for 3 minutes per side. The crust should be brown and crispy. Toast the brioche burger buns, spread with mayonnaise, add the lettuce and the fish. The center of the burger should remain tender.

Chef's tips

• The salmon should remain pink in the center; if overcooked, it becomes dry and crumbly.
• Never blend the fish in a processor, you would lose the essential texture.
• If the mixture sticks to your hands, lightly dampen them to shape the patties.

Storage

Eat immediately. Raw patties can be kept for 24 hours in the fridge under plastic wrap.