Black Bun Salmon Burger

These fish burgers are really really good! Nothing beats homemade. A truly mouth-watering cuttlefish ink bun with a sweet flavour of the sea, a juicy salmon patty with both fresh and smoked salmon for depth, and dreamy, smooth and creamy Manaaki horopito and lemon sauce. The perfect gourmet dinner!

Black Bun Salmon Burger

Recipe by Leno RegushCourse: Dinner, LunchCuisine: Modern, European, PortugueseDifficulty: Medium
Servings

5

servings
Prep time

3

hours 
20

35

minutes

A truly mouth-watering cuttlefish ink bun with a sweet flavour of the sea, a juicy salmon patty with both fresh and smoked salmon for depth, and dreamy, smooth and creamy horopito and lemon sauce. The perfect gourmet dinner!

Ingredients
5 burgers

Black brioche buns:

  • 1/2 cup warm water (120ml)

  • 40 ml warm milk

  • 1 teaspoon dried yeast

  • 1 Tbsp sugar

  • 2 teaspoons cuttlefish ink

  • 1 small egg, beaten

  • 1 teaspoon salt

  • 1 1/2 cup strong bread flour + 1 Tbsp

  • 2 Tbsp soft butter

  • + black sesame seeds

  • + 1 beaten egg for glazing

  • Salmon patties:
  • 250g salmon skin on

  • 100g hot-smoked salmon

  • 2 Tbsp panko crumbs

  • 1 onion, grated

  • 1 Tbsp chopped parsley

  • 1 Tbsp chopped chives

  • 1 teaspoon grated lemon zest

  • salt

  • black pepper

  • cooking oil

  • To serve:
  • Manaaki Horopito & Lemon Sauce

  • ripe avocado, sliced

  • Philadelphia cheese

  • salad leaves

Directions

  • Black buns. 
    Combine water, milk, sugar, squid ink and yeast in a mixing bowl. Mix and let it stand until foam appears on the surface, that will take 5-10 minutes.
    Combine flour and salt in a big bowl, make a well in the centre. Add a beaten egg and the milk mixture, and mix until dough forms. Then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Add another tablespoon of flour during the kneading process if the dough is too sticky. A right amount of flour is very important. If the flour is not enough, the buns cannot keep the shape properly.
    Flatten the dough and spread it with one-third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 – 1,5 hours.
    Knock back the dough, and using a dough scraper or a chef’s knife divide it into 5 equal pieces. Form each piece into a round shape, gently tucking ends underneath. Place the buns on a baking paper lined sheet, leaving about 5cm between each ball. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
    Preheat the oven up to 180С.
    Beat the remaining egg with a splash of water and gently brush risen buns. Sprinkle with a black sesame seeds. Bake for about 20 minutes. Transfer to a wire rack to cool completely. Toast lightly before serving.

  • Salmon patties.
    Remove the skin and bones from salmon and cut salmon fillet into rough chunks. Blitz the salmon fillet, flaky hot-smoky salmon and onion in a food processor until they are chunky crumbs, then transfer to a mixing bowl, add remaining ingredients and mix well. Shape the mix into 5 burger patties.
    Preheat the oven up to 200C.
    Preheat the pan with some cooking oil. Add patties and brown on each side for about a few minutes turning them gently. Transfer the patties to the baking tray and finish in the oven for about 7-10 minutes for most tender and juicy patties.

  • Arrange a salmon patty into a warm crusty bun, covered with Philadelphia cheese, avocado and salad leaves, add a dollop of Horopito & Lemon Sauce. Serve the burger with a green salad. Enjoy!

 

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