Fresh Salmon-Trout Burger with Dill Mayo recipe

A luxurious twist on the traditional hamburger with this recipe for Fresh Salmon-Trout Burgers with Dill Mayo

Ingredients

For the patties:
600 g fresh salmon trout fillets, skinless and boneless
15 ml Dijon mustard
15 ml fresh ginger, finely grated
rind of 1 lemon, finely grated
15 ml black or white sesame seeds
1/2 cup fresh white breadcrumbs
a handful of coriander leaves, finely chopped
salt & pepper to taste
30 ml olive oil, for frying

For the dill mayo:
1 cup Hellmann’s mayonnaise
juice of half a lemon (use the lemon that you’ve already used for the rind)
a handful of fresh dill, finely chopped

For the burgers:
4 large sesame burger buns, cut horizontally, buttered and toasted
a small bag of red lettuce, shredded
4 salmon trout patties, cooked (see above)
1 batch dill mayonnaise (see above)
a handful of fresh coriander leaves
cooked potato chips, for serving (optional)

How To

For the patties:
Place about 1/5 of the fish in a food processor with the mustard and pulse to a smooth pulp.

Use a sharp knife, cut the remaining fish into small cubes of maximum 1 x 1cm in size.

In a mixing bowl, add the diced fish, fish pulp, ginger, lemon rind, sesame, bread crumbs and coriander with a generous amount of salt & pepper. Mix well (clean hands work well).

Divide the patty mixture into four, then shape with your hands into discs.

Heat the olive oil in a non-stick pan, then fry the patties on both sides until golden brown on the outside. Do not overcook.

For the dill mayo:
Mix all the ingredients together in a small mixing bowl.

Assembling the burgers:
Place some shredded lettuce on the bottom half of each bun, then top with the patties and a generous dollop of dill mayo. End with more coriander and the top half of the bun. Serve immediately.

Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.

Recipe ID 34937

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