Le Coup de Grâce’s salmon burgers
- Preparation 30 min
- Refrigeration 30 min
- Cooking 10 min
- Freezing Absolutely
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Unbuckle your seatbelts and get ready for an explosion of flavours with our Le Coup de Grâce Salmon Burgers! This burger will shake your taste buds like an electric guitar playing a solo. Imagine enjoying a burger where fresh salmon becomes a culinary rockstar, with delicate notes and a melt-in-your-mouth texture that makes you dance with joy. Each bite is like a flavor solo, with a symphony of condiments and seasonings that amplify the taste of the salmon. CHEERS BUDDY!
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Salmon patties
- 650 g fresh skinless salmon, finely chopped
- 1/4 cup fresh coriander leaves, finely chopped
- 1 1/2 tbsp. Dijon mustard
- 1 tsp. fresh spring onions, finely chopped
- 1 tsp. olive oil
- 1 egg
- Zest of 1/2 lemon
- 1 small French shallot, finely chopped
- 6 tbsp. Panko breadcrumbs
- Salt and freshly ground pepper
Mayonnaise
- 1/2 cup mayonnaise
- 1/2 tbsp. Dijon mustard
- 1/2 tbsp. old fashioned mustard
- 1 tbsp. honey
- Salt and freshly ground pepper
Burgers
- 4 brioche hamburger buns, lightly toasted
- 4 slices Swiss cheese
- 4 large slices of ripe, firm tomatoes
- A few leaves of romaine lettuce
Required equipment :
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Preparation
- In a large bowl, add all the ingredients for the meatballs, except the breadcrumbs, and season generously with salt and pepper. Mix to a smooth consistency.
- Add breadcrumbs and mix. The mixture will be soft but should hold together. Add more breadcrumbs if necessary.
- Form 4 balls, place on parchment paper and set aside in the refrigerator for 30 minutes.
- In a bowl, add the ingredients for the mayonnaise and season with salt and pepper. Mix and set aside in the refrigerator.
- Preheat the barbecue to maximum intensity, reduce to medium intensity and place the cooking sheet on the racks.
- Carefully add the salmon balls to the cooking sheet and cook for 4 minutes. Gently turn over and continue cooking for 4 minutes or until your meatballs are cooked through.
- Spread mayonnaise on the inside of the bottom and top buns and place a meatball on top. Add a few lettuce leaves followed by a slice of cheese and tomato. Add the top bun and prick to solidify. Serve with barbecue chips or a fresh salad!
Our sommeliers suggest
IJALBA GENOLI 2016
Ebro Valley, Spain
Ijalba Genoli is a fruity, lively white from Spain's Ebro Valley, made from viura, a grape that usually gives a fresh wine with citrus notes. It does the job of a squeeze of lemon on this salmon burger, follows the cilantro and mustard without overdoing it, and cuts the creaminess of the Swiss cheese and the honey sauce. Well chilled, right next to the barbecue.
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Boson de Higgs, 3.8%
Hopfenstark
Salmon loves smoke, and this wheat beer has some in the glass. Its citrusy acidity refreshes while its smoky notes follow the grilled patty, without ever covering the fish. At 3%, it works through the whole meal, and it also makes a nice aperitif with salmon on a cracker.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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