This healthy salmon burger comes with a juicy salmon patty made with salmon as well as wild salmon fillets. Together with the soft whole wheat burger buns and the calorie friendly Sriracha mayo these salmon burgers are the ultimate burger experience!
Time to Make the Burger Buns 2 StundenStd.20 MinutenMin.
Gesamtzeit 2 StundenStd.40 MinutenMin.
Gericht Main Course
Küche American
Portionen 2servings
Kalorien 544kcal
Kochutensilien
1 baking tray lined with parchment paper
1 food processor alternatively a sharp knife
1 (coated) pan
Zutaten
Ingredients for the Whole Wheat Burger Buns* (makes 6 buns, the leftovers can be frozen, eaten the next day or you can prepare three times the amount of the salmon patties to server 6 salmon burgers.)
100mllukewarm milk(~½ cup or 3.4 fl. oz.) or fat-reduced milk or a non-dairy milk of choice
100mllukewarm water(~⅓ cup)
21gFleischmann`s fresh active yeast or 2.5 teaspoon of instant yeast
1teaspoonsugar
400gwhole wheat flour(~2 ⅔ cups or 14 oz) wheat or spelt
½teaspoonsalt
30gbutter(2 tbsp)
1egg
For the Glaze
1egg yolk
2tablespoonmilk
sesame or poppy seeds(optional)
Ingredients for the Salmon Patties
125gsalmon fillet(~4.5 oz)
135gwild salmon fillet(~4.5 oz)
2anchovy fillets(optional)
1teaspoonmedium hot mustard
salt, pepper
1smallegg(~ 45 grams or 1.5 ounces – Incase your egg is a bit bigger just use the yolk)
10gbreadcrumbs(~1.5 tbsp)
1teaspoonvegetable oil
Salmon Burgers
40glite mayo(~1.5 oz)
½ to 1teaspoonsriracha sauce
20gspinach leaves or lettuce(~ 1oz)
1 or 2tomatoes
handfulsprouts(optional)
Anleitungen
Burger Bun Dough
Mix the milk, water, yeast, sugar and a tablespoon of the flour and let it rise covered for about 10 to 15 minutes.
Then place the flour, butter, salt, egg, and the yeast mixture in a bowl and knead it for about 10 to 15 minutes to form a smooth, non-sticky dough. Form the dough into a ball and let it rise, covered, in a warm place for one hour.
Shape the Burger Buns
Knead the dough on a floured work surface, shape it into a ball and divide it into six equal pieces. Shape the dough pieces into a ball first, then into a flat patty, and place on the baking sheet. Cover and allow them to rise for another 30 minutes.
Bake the Burger Buns
Preheat the oven to 180°C/350°F convection (alternatively 200°C/400°F). Mix the egg yolk with the milk and brush the buns with it, sprinkle them with poppy or sesame seeds if desired. Bake the buns in the oven for 18 to 20 minutes or until they are nicely golden-brown on the top.
Salmon Patties
Rinse the fish fillets under cold water, pat them dry, cut them into coarse pieces and place them in a food processor. Add the anchovies, egg and mustard and grind everything to a slightly chunky mixture.Alternatively, cut the fillets as small as possible with a sharp knife and combine them with the rest of the ingredients in a bowl.
Season the fish mixture with salt and pepper and stir in the breadcrumbs.
Fry the Patties
Place a pan on the stove over medium to medium-high heat, spread the oil evenly in it. Add the fish mixture to the skillet using a spoon and dividing it into two piles. Gently flatten them with the back of the spoon to form a semi-round patty.
Flip the patties after about four to five minutes and fry them for another three to four minutes. Meanwhile, mix the mayo and sriracha, slice two buns and lightly toast them in a pan or toaster. Wash the spinach and tomato and slice it thinly.
Assemble the Burger
Spread the bottom of the buns with the Sriracha mayo, layer the spinach and one or two tomato slices on top. Place the salmon patties on top followed by the sprouts and the second half of the bun.
Notizen
*Instead of homemade burger buns, you can also use whole wheat rolls or store-bought burger buns.nutritional values per serving: