Toasted black squid ink brioche buns with salmon burgers and crunchy Asian dressed greens are some 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 of knocking the socks off my guests.
The squid ink buns come from my friend Kristy of MyFoodMonger.com (sadly no longer in existence). 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-flavored mayonnaise, simply add about two teaspoons of wasabi paste – depending on how hot you like it, to eight tablespoons of your favourite mayonnaise.
Recipe – makes 3 – 4 burgers (depending on size)
salmon burger on a black brioche bun
- 500 g fresh salmon skin removed and pin-boned
- 2 – 3 spring onions
- 1 T lemon juice
- 1 T mayonnaise
- 1 t Dijon mustard
- 1 t wasabi paste
- Small bunch of coriander leaves and stalks
- 1 t fish sauce
- 2 T panko or white breadcrumbs
- 1 cup of finely shredded cabbage red or white
- ½ a cucumber cut into ribbons
- Fresh rocket leaves
- Fresh coriander leaves
- 2 T lemon juice 2T lime juice, 2T rice vinegar and 1t sugar
- 4 squid ink brioche rolls buttered
- Lime wedges to spritz and garnish
- 8 T 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 a chopper attachment or small food processor and blend until you have a thick paste.
- Finely chop off the remainder of the salmon into very small dice and mix this with the paste.
- Dampen your hands and mold 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 the 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.
*Sadly the link to the brioche bun recipe no longer exists and I’m trying to get the recipe out of my friend. Simply add a sachet of squid ink to a brioche burger bun recipe to achieve this result.
A few of my other favourite salmon recipes:
* 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.