Hello everybody and welcome to Jamila’s kitchen! We’re going to make today salmon burger, so please stay with us to see the ingredients
and the directions. For the burger patties we need: 500 g salmon fillet, few leaves of iceberg salad, breadcrumbs, some chopped parsley, 2-3 tbsp of oil, few tomato slices, 1 egg, 2-3 spring onions, 2 minced garlic cloves, 1/2 green chilli, 1 tsp mustard, dried dill, a pinch of salt. For sauce we need: 2 diced pickled cucumbers, 150 g yogurt, dried dill, a pinch of salt, lemon juice. And of course, we need some buns for hamburger. Start with the salmon. Turn it so the skin is up, and discard the skin easily with your hands. It can be removed easily. The skin is discarded because it can’t be eaten. Slice the salmon in sticks. Then dice it. Start to mince it with the knife to get small chunks. You may use a chopper to mince it, but I prefer to use the knife to retain its texture. When the salmon is well minced, add the egg, which will bind the mixture, the spring onion, the dill, I use dried one, but you may use fresh one, the green chilli, which is optional, the chopped parsley, the mustard, the minced garlic, season it with salt. Mix it well. Add the breadcrumbs. Mine is homemade, from crumbled bread dried in the oven. You may use also breadcrumbs from the store. Add the breadcrumbs little by little, then mix it. I want to add it only to bind together the mixture,
not too much, to be able to shape the burgers. I added enough breadcrumbs, the mixture is well bound. Cover it with cling foil and place it in the fridge for 1 h. While the salmon mixture is in the fridge, we’re going to make the sauce. Put the yogurt into a large bowl, you may use also mayonnaise. I use yogurt for a lighter version. Add the pickled cucumbers, 2 small pieces, diced. Add the dried dill, to taste. Add also salt, not too much, because the pickles are already salted. Pour also a little bit of lemon juice, and mix it. Taste the sauce and place it in the fridge. After the mixture has cooled down, shape the
burger patties. For this, put some cling film on a chopping board, and use a ring for pastries. In it add the salmon mixture. Press it well to be even. With wet hands, remove the ring, then press the patty lightly to make it thinner. Wet hands are helping me a lot. Flatten it down, shaping also the edges to look nicely. Like this it will look like the salmon burger patty. I made it bigger, because I have large buns, but you can make them bigger or smaller as you wish. Place it on a plate. Make one more. Same as before. I’m going to make 2 pieces, because we are only 2 persons, me and my husband. I think you can make 4 pieces from this mixture. To fry the patties, pour some oil into a fry pan, a small quantity. Let it to heat up. When the oil is heated, put the patty. Take it carefully, shape it again, because it is a little bit sticky. Fry it, shape it. After 3 min. turn it over easily with a spatula. Fry it on the other side also 3 min. After 3 min., take the burger patty out. Put it onto a plate. Pour very little oil again, and put the 2nd burger patty. Shape it a little bit, be careful to not burn your fingers. Fry it also. The 2nd burger patty is ready. Take it out and place it on the plate. To make the burger, cut the bun in half, and heat them up onto a grill. On the 1st half, the down one, pour the sauce, 1 tbsp almost, 1 full tbsp. Over the sauce place an iceberg salad leaf, then the salmon patty, more sauce, a little bit. Add also 2 slices of tomato. On the top, place the second half of the bun. And the burger is ready. Make the 2nd burger like this, then serve them. The salmon burgers are ready. They will look like this. It is a healthy and tasty recipe, very easy to make and I hope that you’ll try it also. We reached the end of this recipe. We wish you Bon Appetit! and we are waiting for you
on the next recipe. Good bye!