Le Coup de Grâce’s salmon burgers

• 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

• 1/2 cup mayonnaise
• 1/2 tbsp. Dijon mustard
• 1/2 tbsp. old fashioned mustard
• 1 tbsp. honey
• Salt and freshly ground pepper

• 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 :

• Barbecue grill sheet
• Long sandwich skewers

• 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!