Burgers & sandwiches , Fishes & seafood , BBQ , Main dishes

Le Coup de Grâce’s salmon burgers

Name: Le Coup de Grâce’s salmon burgers
Prep time: 30 min
Cook time: 10 min
Cuisine: Québécoise
Ingredients: 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

Preparation 30 min
Refrigeration 30 min
Cooking 10 min
Freezing Absolutely

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 :

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!

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