Preview

Salmon burger with lemon zest, tarragon tartar sauce

MAINS, Salmon and tuna, Burgers

Salmon burger flavored with lemon zest, topped with tartar sauce flavored with fresh tarragon and served with a mesclun salad.

Note

Feel free to add grilled vegetables in your burger. Zucchini, eggplant, peppers have exquisite taste once passed under the flame.

Ingredients

Recipe for 4 persons

For the burger

4 Unit(s)

Burger bun

600 Gr

Salmon filet skin-off

1 Unit(s)

Shallot

1 Unit(s)

Lemon

1 Unit(s)

Egg

30 Gr

Japanese breadcrumbs (panko)

1 Handful(s)

Mixed greens

For the tartar sauce

100 Gr

Mayonnaise

6 Unit(s)

Gherkins

15 Ml

Capers

2 Sprig(s)

Tarragon

For the salads

4 Handful(s)

Mixed greens

0.50 Unit(s)

English cucumber

10 Ml

Dijon mustard

60 Ml

Olive oil

60 Ml

Lemon juice

Preparation time: 30 min

Preheat your four at 400 °F

General preparation

Finely chop the tarragon. Finely chop the capers and gherkins. Thinly slice the English cucumber using a mandolin. Zest and juice the lemon.
Preparation of the burger

Using a food processor, finely chop the shallots, add the salmon flesh and chop it coarsely. Add the egg, lemon zest, salt and pepper and mix. Form 4 equal flattened patties, then dip them in the Panko to coat the entire surface. Brown them in a nonstick skillet with a drizzle of olive oil and transfer them in the oven on a baking sheet and bake for about 6-8 minutes. Open the burger buns in half and toast in the oven on a baking sheet a few minutes.
Preparation of the tartar sauce

Mix all ingredients with a dash of lemon juice and adjust seasoning.
Preparation of the salad

Prepare the vinaigrette by mixing the remaining lemon juice, mustard, salt, pepper and olive oil. Mix the cucumber slices on mixed salad with vinaigrette and season at the last moment.
To serve

To assemble, place a burger patty on the bun, add tartar sauce and a few leaves of greens, and place the cap back. Press lightly. Serve the burgers with salad greens.