🍽️ Salmon Burgers with Chili Pickles

Name: Salmon Burgers with Chili Pickles
Total time: 30 min
Yield: 4 servings
Ingredients: salmon fillet, frozen 600 g; mini cucumbers 2 pcs.; hot pepper mix 1 pcs.; vinegar 100 ml; water 200 ml; sugar 1 tsp; salt pinch; chili, ground 1 tsp; onions, red 1 pcs.; parsley, fresh 20 g; organic lemons 1 pcs.; eggs 1 pcs.; breadcrumbs 4 tbsp; pepper, black ground pinch; sour cream 150 g; mayonnaise 2 tbsp; sweet mustard 1 tsp; watercress bed 2 pcs.; hamburger buns 4 pcs.; oil 2 tbsp

696 kcal · 30 min · 4 servings

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Ingredients

salmon fillet, frozen 600 g
mini cucumbers 2 pcs.
hot pepper mix 1 pcs.
vinegar 100 ml
water 200 ml
sugar 1 tsp
salt pinch
chili, ground 1 tsp
onions, red 1 pcs.
parsley, fresh 20 g
organic lemons 1 pcs.
eggs 1 pcs.
breadcrumbs 4 tbsp
pepper, black ground pinch
sour cream 150 g
mayonnaise 2 tbsp
sweet mustard 1 tsp
watercress bed 2 pcs.
hamburger buns 4 pcs.
oil 2 tbsp

Instructions

1. Thaw the salmon overnight in the refrigerator.
2. Wash the cucumbers and slice them thinly lengthwise.
3. Halve the peppers lengthwise, remove the stems and seeds, and cut into strips.
4. Warm 50 ml vinegar with 100 ml water, 1 tsp sugar, and salt in a pot until the sugar dissolves.
5. Add the pepper strips and 1 tsp chili powder.
6. Pour the warm vinegar mixture over the cucumber slices in a screw-top jar, seal, and set aside.
7. Wash the salmon, pat dry, and chop very finely.
8. Halve the onion, peel, and dice finely.
9. Wash the parsley, shake dry, remove coarse stems, and chop.
10. Wash the lemon with hot water and grate about 1 tsp of zest finely.
11. In a bowl, knead the salmon with onion, parsley, lemon zest, egg, and breadcrumbs.
12. Season with salt and pepper and let the mixture rest briefly.
13. In a separate bowl, mix crème fraîche with 2 tbsp mayonnaise, 1 tsp sweet mustard, and 1 tsp pickle vinegar.
14. Season the sauce with salt and pepper.
15. Cut the cress from the bed.
16. Halve the burger buns.
17. Form about 4 burger patties from the salmon mixture.
18. Heat 2 tbsp oil in a pan over high heat.
19. Fry the salmon patties in the hot oil for about 6 minutes on each side until golden brown.
20. Drain on kitchen paper.
21. Toast the burger buns in the frying fat for about 2 minutes.
22. Spread some sauce on the bottom halves of the buns.
23. Place the salmon patties on top.
24. Top with the pickled chili cucumbers and cress.
25. Spread some sauce on the top halves of the buns and place them on the burgers.

Nutrition per serving

kcal: 696
Protein: 33 g · Fett/Fat: 38 g · Carbs: 52 g