This is what Heaven is made of: awesome salmon burgers, topped with a sweet and savoury Dijon sauce. Forget about all the dudes saying: “Real burgers are made with beef bro.” No, they are not. Awesome burgers come in all shapes and flavours; this one happens to be the best salmon burger I have ever tasted.
As a kid growing up in Morocco, I always wanted to have a real North-American hamburger. Something like the kind I used to see on TV. That is why I loved McDonald’s as a kid. It gave me the impression that their burgers were somehow real, or authentic…
Naturally, when I came to Canada, I was not interested in trying or making any of the Moroccan foods that I grew up eating. In my head all I was thinking was: Nope, been there, done that.
I tried all the burger joints in Montreal that you can think of. From fast food, to gourmet burger places (it is a thing). My conclusion was this: How in God’s name could I think that a Big Mac was the real deal.
In my defence, there were not many burger places in Morocco, so the bar was set pretty darn low in the late 90’s.
In terms of quality burgers, the second thing I noticed is that when you try to over complicate your burger, you usually end up ruining it.
That’s right Figs prosciutto apple and brie on a duck patty. You are just confusing!
It’s a super healthy protein, especially if you are using wild caught. It’s rich in Omega 3 fatty acids which are known to have many health benefits. That’s the good kind of fat you want in your diet. Not to mention that every time I used salmon to make burgers, they almost always turned out perfect.
What I’m saying is this salmon burger is:
- Flavour dense
Now, take a moment and imagine this with me: A perfectly toasted burger bun, topped with a leaf of purple kale; then comes your patty, followed by a slice of apple – and to finish this savoury dance, a dollop of sweet Dijon sauce.
Can you see it brothers and sisters?
Let me help you there:
That’s what is known as the art of stacking. It is an art, and it’s not to be taken lightly, my friend.
That’s right, this is reverend Idriss preaching the burger gospel to you, son.
Religious douchebaggeries aside (No, auto-correct, I don’t mean debaucheries), this is a phenomenal burger. And you know what the best thing is? It’ll take less than 30 minutes to have it on the table and ready to be munched.
Now that’s music to my ears.
I did not use a regular hamburger bun for this recipe because, well, I do what I want. In my case, I happen to like French Baguettes much better and whatever bread you end up choosing, as long as it is not made in some factory (I heard bakeries are better at making bread), it’ll be A-Okay.
I know that probably most of you have your own favourite burgers. Here is my question to you this time:
Aside from beef and chicken, did you ever try a different protein that totally rocked your world?
If yes, leave me a comment below!
I hope you will have as much fun making and eating this burger as I did,
You like what you read ? Pin this and make it later !
Easy Salmon Burger with Sweet Dijon
For your burgers:
- 1 lb fillet of salmon. Skin removed.
- 1 large free range egg or 1 flax egg.
- Salt and Pepper.
- 1/3 Cups of bread crumbs.
- 1 Chopped green onion.
- 4 Tsp of Dijon
- 2 Tsp of Coconut sugar
- 2 Tsp of White Balsamic.
4 Burger buns or bread of your choice. I went with a parisienne baguette and cut it according to the size of my burger patties.
1 Leaf of purple kale, or any other kale you like.
- Let's start by making the Sweet Dijon. Combine all ingredients mentioned above in a small bowl and mix thoroughly. That's it !
- Cut your fillet in 8 pieces and put it in a food processor. Press the grind button 4-5 times for about 3 seconds each time. Be careful, salmon is a delicate meat and it will turn into mush if you over work it.
- Take your salmon out of the food processor, then add the egg, green onions, salt, and pepper. The texture should be very sticky.
- At this point you want to start adding your bread crumbs slowly while mixing, until the mixture becomes thicker and malleable. If you need more bread crumbs go ahead and add some. Be careful not to put too much, you will end up with a dry bready burger.
- Wet your hand lightly, and shape the patties.
- Warm up a pan on medium heat, and cook on each side for 5-6 minutes or until golden brown.
- While your patties are cooking place your buns in your oven and toast them. Make sure that only the inside is toasted.
- Cut 4 Apple slices and remove core if needed.
- Break your kale leaf into pieces that are the same size as your bun.
- Stack up your burger in this order : Bread - little dollop of Sweet Dijon - Kale - Salmon Patty - Slice of Apple - Big dollop of Sweet Dijon - Bread. That's your map.
- Serve and enjoy
Cost per recipe : 12 $CA ; 8.80 USD The cost in U.S. $ is based on a conversion from Canadian dollars to U.S. Dollars.