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.
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.
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)
- 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
- 1 cup of finely shredded cabbage (red or white)
- ½ a cucumber cut into ribbons
- Fresh rocket leaves
- Fresh coriander leaves
- 2T lemon juice, 2T lime juice, 2T rice vinegar and 1t sugar
- 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.
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)
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 🙂
* 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.