Mini fresh salmon burgers

Loreto, author of Sabores de Colores, brings us some salmon burgers ideal for enjoying a casual dinner in a different way. With good ingredients and well seasoned as she proposes, success is guaranteed. Enjoy!

I love preparing recipes that surprise, hence my recipe today: fantastic mini burgers for those who adore salmon. Personally I really enjoy making them to vary the way I eat this delicious fish.

I know you may be wondering how one can make fish burgers — it's very simple, you'll see — it is important that the mixture we create for the burgers is well seasoned so it's tasty, just like when we make meat burgers. That way we'll achieve a fantastic final result.

And as always it's very important that the presentation of our dishes is exquisite, I recommend using the Gefu mini burger press (or if you prefer the traditional size, use the other Gefu hamburger press), it will help ensure the size and shape are perfect for all of them; you'll see you'll want to make mini burgers in every version.

An ideal recipe to enjoy a dinner in the garden and the lovely spring weather.

Le Creuset cast iron grill pan

INGREDIENTS (for 8 mini burgers)

• 500 gr fresh salmon, cleaned, boneless and skinless
• ½ red onion finely chopped
• 1 garlic clove finely chopped
• 1 teaspoon fresh grated ginger
• 2 tablespoons soy sauce
• 1 tablespoon chopped cilantro
• 6 tablespoons breadcrumbs
• Zest of 1/2 lemon
• 1 egg S/M
• Salt
• Pepper

• 8 burger buns
• Arugula
• ½ red onion very thinly sliced
• ½ cucumber very thinly sliced
• Cilantro leaves
• Extra virgin olive oil

• 3 tablespoons mayonnaise
• 1 tablespoon Edmond Fallot Dijon mustard
• Fine zest of ½ lemon

PREPARATION:

1. We begin by preparing the burger mixture. To do this we cut the salmon into chunks and with the help of a food chopper we chop the salmon together with the egg, lemon zest and soy sauce until obtaining a paste that is not too fine (in other words, leaving some small pieces).
2. We pour the mixture into a bowl, add the chopped red onion, chopped garlic, lemon zest, grated ginger and chopped cilantro. Mix well and adjust salt and pepper. Then add the breadcrumbs, mix well, cover with plastic wrap and let rest about half an hour in the refrigerator.
3. While the salmon mixture rests we prepare the sauce to accompany the burgers. For this, in a bowl mix the mayonnaise, the mustard —if you want a stronger flavor you can add more mustard— and the lemon zest.
4. It's also the perfect time to very thinly slice the red onion and cucumber that will accompany the burgers when assembled on the buns. I recommend doing this with the help of a mandoline, this way you'll get very thin slices. Set aside for assembling the mini burgers.
5. After half an hour we will form the mini burgers, if the mixture is too soft we can add a bit more breadcrumbs. To form the mini burgers we'll use our Gefu mini burger press (or the standard size if you prefer), an ideal tool to make them all the same shape, size and weight. I recommend placing them onto baking paper cut to approximately the size of the mini burgers when unmolding to make them easier to handle.
6. Once the mini burgers are ready heat our grill grill by Le Creuset, oil it with the help of a brush and cook them; it's important to cook them about 3-4 minutes per side without flipping constantly, and meanwhile we'll also warm the buns cut in half.
7. Finally we assemble the mini burgers. To do this spread sauce on the inside of the bottom half of the bun, place some arugula and cilantro leaves on top, on the greens place the freshly cooked salmon burger, sauce again and add some onion slices and cucumber slices, close with the top bun.

Gefu mini burger press (also in standard size)

As you can see burgers don't always have to be meat. This is my version of fresh salmon burgers, ideal for a snack meal or a dinner with friends; I tell you you'll pleasantly surprise them. They are truly delicious!

Loreto