salmon burger on a black brioche bun

salmon burger on a black brioche bun with crunchy greens

Toasted black squid ink brioche buns with salmon burgers and crunchy Asian dressed greens are one of the most delicious things I’ve made lately. I am also in love with everything that it looks like. I mean, pink plus black plus green. If I ever had a pop up restaurant or needed to cater a party, I would pop this directly on the menu with every intention to knock the socks off my guests.

The squid ink buns come from my friend Kristy of MyFoodMonger.com, my favourite South African food blog. She was inspired to make this exquisite recipe after eating a similar burger in Portugal last year. The buns are easy to make with a beautiful soft almost cake like texture, and the squid ink doesn’t impart much flavour apart from a little saltiness. You could quite easily make a beef burger with them, which I have every intention of doing as soon as possible.

black brioche burger buns

The salmon burger is a recipe of mine, which I developed for Breville, and has a zingy Asian flavour that pairs beautifully with a good handful of dressed crunchy greens. I slathered on wasabi mayo to make it all the more delicious and burger-like. 

As with all burgers I insist on the bun being toasted. I buttered it first and then seared it on my Breville Health Smart Grill. I then cooked the salmon burgers on the same appliance which is super easy to do as the non-stick griddle has a top and bottom heating component. The base is slanted so any excess fat drips off into a capture tray, and you can cook 4 large burgers at once. 

salmon burger on a black brioche bun

To make wasabi flavoured mayonnaise, simply add about two teaspoons of wasabi paste – depending how hot you like it, to eight tablespoons of your favourite mayonnaise. 

Recipe – makes 3 – 4 burgers (depending on size)

Burgers:

  • 500g fresh salmon, skin removed and pin-boned
  • 2 – 3 spring onions
  • 1T lemon juice
  • 1T mayonnaise
  • 1t Dijon mustard
  • 1t wasabi paste
  • Small bunch coriander (leaves and stalks)
  • 1t fish sauce
  • 2T panko or white bread crumbs

crispy greens:

  • 1 cup of finely shredded cabbage (red or white)
  • ½ a cucumber cut into ribbons
  • Fresh rocket leaves
  • Fresh coriander leaves

Dressing:

  • 2T lemon juice, 2T lime juice, 2T rice vinegar and 1t sugar

 To assemble:

  • 4 squid ink brioche rolls, buttered
  • Lime wedges to spritz and garnish
  • 8T wasabi mayo to spread

To make the burgers place a third of the salmon plus all the other burger ingredients in the Breville Control Grip with chopper attachment and blend until you have a thick paste.

Finely chop of the remainder of the salmon into very small dice and mix this with the paste.

Dampen your hands and mould the salmon mix into 3-4 patties. Place on a lined tray, cover and refrigerate until firm. This can be made in advance.

Mix the dressing ingredients until the sugar has dissolved and toss the greens through this.

Heat the Breville Health Smart Grill to sandwich and toast the buns on the cut side until golden brown. Set aside.

Turn the grill to Sear, and when ready, place the burgers on the grill adjusting the lid to rest gently down on them without squashing them. Cook for 4- 5 minutes until firm (4 minutes slightly rare, 5 minutes cooked through) * tip – you may want to flip them toward the end of the cooking time if the top side is not brown enough.

To assemble the burgers, spread 2 tablespoons of wasabi mayonnaise on the toasted roll base, and then layer with cucumber ribbons, the salmon burgers and the remaining dressed greens. Serve open with the top bun on the side.

To find the recipe for the Brioche buns click over to My Foodmonger for her detailed recipe and I made it to the T. The only note I have to make  is my dough was a little too sticky at the end, so I added a bit more flour to pull it together. I also emptied it onto a lightly floured surface and gave it a quick knead before putting it in the bowl for its first rise.

If you have never attempted making brioche before it really is so much easier than you think. I used my Breville Mixer to do all the mixing work, so could literally make a cup of tea while it all came together.

salmon burger on a toasted brioche bun with crunch Asian Greens

As for Breville – its their annual Big Breville Celebration which runs from from 30 October all the way to 24 December – YES THAT IS RIGHT NOW, offering shoppers amazing discounts – from R150 to R1000 off selected merchandise at @home stores.

You can also stand a chance to WIN. Go in store from 10 Nov and take a picture of the Breville product they would like to win, hashtag #BringMeABreville and either tweet it to @homewarestore or post it to the @home Facebook page

@home will announce 12 winners each day from 1 – 12 December (so there are 12 prizes up for grabs)

Do it!

And there is MORE TO WIN Tweet the catch phrase from 10 Nov to me @DrizzleandDip and stand a chance to win R2000 in @home vouchers. The catch phrase is “Have you heard about the #BringMeABreville competition with @homewarestore? Thanks @drizzleanddip.” You guys would need to follow @homewarestore and on Twitter. Obvs 🙂

salmon burger on a black brioche bun

squid ink brioche burger buns

* Disclaimer * This post has been sponsored by Breville South Africa. I am working on a few projects with their marketing team, including developing recipes using these amazing appliances. Breville appliances are exclusively available at @Home nationwide.

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23 Responses to salmon burger on a black brioche bun

  1. Carolie de Koster November 20, 2014 at 5:37 pm #

    Dear Sam
    I have just saved this for one of the meals for our Christmas period week when we will al be together in Aucland! Will think of you when I make it! Thank you!
    C x

  2. sue/the view from great island November 20, 2014 at 8:17 pm #

    Everything about this is killing me…I want it so bad! The buns, the greens, the burgers…so gorgeous 🙂

  3. Jessica | A Happy Food Dance November 21, 2014 at 7:00 am #

    These burgers – swoon! Beautiful pictures Sam!

  4. Sune Moolman November 21, 2014 at 11:56 am #

    It makes me so happy just to look at these gorgeous photos.
    Imagine how I’ll feel when I make them. And make them I will!!
    Absolutely stunning!!

  5. tanja November 21, 2014 at 10:14 pm #

    What a treat to see you today SAM!!! I am going to attempt this, tooooooo delicious looking not to try!!!! xxx

  6. Sam November 24, 2014 at 9:49 am #

    Hi Tanja – a treat to see you too. These make great burgers even without the bun. Just piles of salad. xx

  7. Sam November 24, 2014 at 9:59 am #

    Thanks Sune, I seriously love this recipe so much. Please let me know what yu think if you do x

  8. Sam November 24, 2014 at 9:59 am #

    Thanks Jessica 🙂

  9. Sam November 24, 2014 at 10:02 am #

    Hi Carolie, how lovely to be having Xmas in Aucland. Lots of love xx

  10. Sam November 24, 2014 at 10:03 am #

    Thanks Sue. I have to say I cant get over how easy they are to make. I also made a beef burger over the week end with the buns (which I froze) and it was Ah mazing – so Im planning a beef burger post soon.

  11. Gaby November 24, 2014 at 7:06 pm #

    Yum!!! I need these, they look delicious!!

  12. Donna@NothingChocolate November 25, 2014 at 3:23 pm #

    Those rolls are so dramatic! These flavors, mmmmmmm… I’d love to try. Gorgeous images!

  13. Sam November 26, 2014 at 4:10 pm #

    Thanks so much Donna, certainly impactful, but so relish too.

  14. Thalia @ butter and brioche November 27, 2014 at 6:48 am #

    Those black brioche buns look AWESOME. Definitely need to make the recipe!

  15. Sam November 28, 2014 at 6:16 pm #

    Thanks Thalia – you will love 🙂

  16. Andrew | The Beer and Food Project December 4, 2014 at 9:19 pm #

    Wow! What a beautifully composed dish! The combination of the dramatic bun and light salmon is especially appealing! I have a nice, light Scrimshaw Pilsner that will pair really well with this. Thanks!

  17. Sam December 5, 2014 at 9:00 am #

    Andrew a delicous light beer would pair so well with this burger.

  18. Karen krol December 21, 2014 at 3:56 pm #

    I am in heaven great healthy burger!love the salty ink and the greens piled high thinking of lobster sliders on mini rolls:)

  19. mercurycode May 14, 2015 at 3:17 pm #

    WOW – those black burger buns look incredibly awesome!! Thank you also for stating that the squid ink doesn’t add too much flavour and that it would work with a beef patty. That’s the first thing I would have asked 🙂

  20. Sam May 15, 2015 at 10:08 am #

    I cant wait to make them again using beef.

  21. mercurycode May 15, 2015 at 11:10 am #

    The only problem I have is that I can’t reach FoodMonger. The site seems to be down. Do you have the recipe for the buns posted or saved somewhere? I’d really love to make those.

  22. Sam May 15, 2015 at 12:14 pm #

    Hi

    Try this link:
    http://delisous.com/2014/10/20/black-salmon-burger/

    Kristy is busy working on a new site.

    Thanks
    Sam

  23. mercurycode May 16, 2015 at 11:57 am #

    Thank you, thank you, thank you! That works.

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