Rosemary Salmon Burgers
You may find it hard to believe but this burgers hold up extremely well when cooked on a barbecue. If you can use a good fillet of wild salmon to make the burgers from. Once cooked serve the burgers in a roll with some lettuce and tomato and a mustard and horseradish sauce.
Ingrediënten
- 1 Kg King Salmon Fillet Skinned and Bones Removed
- 100 grams Dried Breadcrumbs
- 80 grams Minced Red Onion
- 1 Tablespoon Dijon Mustard
- 2 Teaspoons Horseradish Freshly Grated If Possible
- 2 Eggs That Have Been Lightly Beaten
- 1 Tablespoon Fresh Rosemary Minced
- ½ Teaspoon Salt
- ½ Teaspoon Freshly Ground Black Pepper
- 2 Tablespoons Olive Oil
Instructies
- You need to cut the salmon into strips crossways and then chopping these up until the fish has become well minced.
- As you do chop the fish up look out for any bones and remove these.
- Now into a large bowl place the minced salmon, breadcrumbs, red onion, mustard, horseradish and eggs.
- Then season this mixture with the salt and pepper and rosemary and combine them all together.
- Now place the mixture in the refrigerator to chill for at least 30 minutes.
- Whilst the salmon mixture is chilling you should now get your barbecue going and place the grill which you will have oiled just before you start cooking around 4 to 6 inches above the heat source.
- This is because you will be cooking the burgers on a medium to high heat.
- After removing the salmon mixture from the refrigerator form it into 8 burger patter and then lightly coat each one with some olive oil.
- Then place each patty on the barbecue and cook for between 4 and 5 minutes on each side.
- As soon as the burgers are cooked serve on a bun with lettuce and tomato and pot of mustard and horseradish beside them.
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