Le Coup de Grâce’s salmon burgers

  • Preparation 30 min
  • Refrigeration 30 min
  • Cooking 10 min
  • Freezing Absolutely


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


  • 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 :



  • 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!