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.
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.
Meanwhile, prepare your coleslaw by combining the cabbage with the carrot and mayonnaise.
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.
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.
What more could you want this summer?