Salmon Burger

It’s no secret that I love a good burger. A Friday late afternoon about a fortnight ago, I was back late at the office finishing up after a client appointment and a mate of mine messaged me asking how things were. It had been one of those sweltering Sydney summer days and the cool change had not yet swept in, so I was reluctant to go home and cook dinner in my hotbed of a kitchen, and I told him as such.

‘Feel like a quickie?’ he replied. ‘Soccer only starts at nine.’

All day I had been manically craving a beef burger. Soft milk bun and just that give under your teeth of medium-rare tender, smokey beef patty. But I didn’t want to be the screaming lady with cravings, so I tentatively asked him if he was in the mood for anything in particular.

‘Well, I had Oportos for breakfast and Grill’d for lunch, so nothing is sacred’, came the reply. I was thrilled to have such an easy-going dinner companion, so off for a burger we went. I had a Cheese and Bacon Burger at Burger Project by the way – it definitely hit the spot.

That same week I had gotten a delivery to my office of some new seafood sauces by Birch & Waite, coming in Creamy Cocktail Sauce – perfect for prawn-dipping, a Parsley, Dill and Tarragon Sauce, and a Rich Tartare. You can find them in the salad section of specialty supermarket outlets, delis and fresh produce retailers around Australia; I’ve personally spotted them in my local Woolworths which is a huge bonus. I tossed up between the three and decided that I would create a recipe around the tartare sauce. I’ve been wanting to create a homemade fish burger for some time, but instead of going with the traditional crumbed white-fish fillet, I decided to try using salmon for a simple pan-fried fillet. You can serve this burger with chips if you like, but it was such a size that I really would not have been able to have chips!! If your appetite is better than mine, I would suggest some sweet potato chunky fries.

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To serve two, you will need:

  • 2 (about 300g) skinless salmon fillets, chopped;
  • 1/2 teaspoon finely grated lime rind;
  • 1 tablespoon chopped dill;
  • 1 spring onions, green part only, coarsely chopped;
  • 1/4 small red cabbage, chopped finely;
  • 1 small carrot, peeled and julienned;
  • Three tablespoons whole egg mayonnaise;
  • Oil, for pan-frying;
  • Half avocado, stone removed, peeled, thinly sliced;
  • Two gherkins, halved length ways;
  • Birch & Waite Rich Tartare Sauce;
  • 2 brioche burger buns, sliced and lightly toasted.

Place the salmon, lime rind, dill and the spring onion into a food processor, season with salt and pepper. Process until the mixture is just combined before diving the mixture into two portions. Place in the fridge for 10 minutes to chill.

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Meanwhile, prepare your coleslaw by combining the cabbage with the carrot and mayonnaise.

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Heat the oil in a non-stick frying pan over high heat. Add the salmon patties and cook for two minutes each side or until golden brown and just cooked through.

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Place the toasted brioche rolls on serving plates. Top with the avocado, coleslaw and salmon patties. On top of the patties, add two halves of gherkins with a generous dollop of Birch & Waite’s Rich Tartare and the bread roll tops. Serve and bite into immediately.

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What more could you want this summer?

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Confessions of a Glutton received samples of Birch & Waite sauces courtesy of Niche Marketing Group

 

 

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