Fresh Salmon Burger
Juicy bbq fresh salmon burgers with chargrilled tomatoes and courgettes and fig mustard. The beautiful homemade burger buns are naturally coloured with red beetroot and yellow turmeric!
Ingredients
For the burger buns:
For the salmon burgers and garnish:
Preparation
Step 1
Prepare the burger buns by warming the juice (or ¼–½ teaspoon turmeric in 100 ml water). Crumble in the yeast and stir to dissolve. Separate the egg. Mix together the yeast solution, flour, sugar, ½ teaspoon salt, softened butter, a few thyme leaves and egg yolk and knead until it forms a soft, smooth dough. Cover and leave to rise in a warm place for roughly 1 hour.
Step 2
Shape the dough into 4 flat burger buns and leave to rise for another 20 minutes. Pre-heat the oven to 200°C (180°C fan-assisted). Brush the burger buns with egg white, sprinkle with a little thyme and bake in the oven for around 15–20 minutes. Allow the buns to cool.
Step 3
To prepare the salmon burgers, pat the salmon fillet dry and place in a blender with the pepper and soy sauce. Shape the salmon mixture into 4 patties and place in the fridge until ready to barbecue. Wash and hull the tomato and cut into 4 thick slices. Wash the courgette, trim the ends and cut lengthways into thin slices.
Step 4
To prepare the fig mustard, blend the figs, mustard and maple syrup together using a blender. Cut the burger buns open and brush both sides of the bun with fig mustard. Place the salmon burgers on the barbecue for approx. 6-8 minutes, and add the tomatoes and courgette slices for the final 2-3 minutes (cook with the lid down if your barbecue has one). Top the bottom half of the bun with the tomato, courgette slices, salmon burger and cheese to serve. Enjoy!
Tip:
You can also toast the burger buns on the barbecue.
Recipe-ID: 870
Recipe as PDF
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![[Translate to Englisch (UK):]](https://www.kikkoman.co.uk/fileadmin/_processed_/7/a/csm_Kikkoman_Naturally_Brewed_Soy_Sauce_150ml_Dispenser_EN_vegan_0e730d1c1a.webp "[Translate to Englisch (UK):]")
Prepare the burger buns by warming the juice (or ¼–½ teaspoon turmeric in 100 ml water). Crumble in the yeast and stir to dissolve. Separate the egg. Mix together the yeast solution, flour, sugar, ½ teaspoon salt, softened butter, a few thyme leaves and egg yolk and knead until it forms a soft, smooth dough. Cover and leave to rise in a warm place for roughly 1 hour.
Shape the dough into 4 flat burger buns and leave to rise for another 20 minutes. Pre-heat the oven to 200°C (180°C fan-assisted). Brush the burger buns with egg white, sprinkle with a little thyme and bake in the oven for around 15–20 minutes. Allow the buns to cool.
To prepare the salmon burgers, pat the salmon fillet dry and place in a blender with the pepper and soy sauce. Shape the salmon mixture into 4 patties and place in the fridge until ready to barbecue. Wash and hull the tomato and cut into 4 thick slices. Wash the courgette, trim the ends and cut lengthways into thin slices.
To prepare the fig mustard, blend the figs, mustard and maple syrup together using a blender. Cut the burger buns open and brush both sides of the bun with fig mustard. Place the salmon burgers on the barbecue for approx. 6-8 minutes, and add the tomatoes and courgette slices for the final 2-3 minutes (cook with the lid down if your barbecue has one). Top the bottom half of the bun with the tomato, courgette slices, salmon burger and cheese to serve. Enjoy!
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