Sesame-Crusted Salmon Burgers
Serves 4 / Prep time: 15 minutes / Cook time: 10 minutes
A mid-week burger is a fantastic way to keep everyone happy, says chef Sam Parish. These four-ingredient salmon patties are a great way to eat more of New Zealand's incredible salmon - and to have a great mid-week dinner on the table in under 30 minutes.
Photo: Sam Parish
Ingredients
- 400g deboned, skin off salmon fillets
- 2 spring onions
- 1 Tbsp chilli jam (I used chilli garlic sauce - can sub with miso paste to keep the spice down for the kids)
- ¼ cup white sesame seeds
- ¼ cup vegetable oil
- 1 carrot
- 2 radishes
- 1 Tbsp white or rice vinegar
- Sliced tomato, avocado and lettuce leaves
- 4 brioche burger buns
- Kewpie mayonnaise to serve
Method
Chop the salmon into 1cm chunks. Push half to one side, then chop the rest. along with the white part of the spring onion and the chilli jam, until super-fine. Combine the diced salmon with this mixture, then divide into four and shape into patties. Coat the outside with sesame seeds, then transfer the patties to a plate drizzled with a tablespoon of the oil. Chill for 10 minutes.
Meanwhile, use a peeler to shave carrot and radish into thin strips. Place in a bowl with the vinegar, sliced green part of the spring onion and a pinch each of sugar and salt. Set aside to 'quickle'.
Heat remaining oil in a frying pan set over high heat. Add patties and cook, turning halfway, for 4-5 minutes or until just cooked through and golden on the outside. Drizzle tops of patties with Kewpie mayo and spread across top. Transfer to a plate and add buns to pan to warm through slightly.
To serve, stack the patties in the warmed buns, with the quickled vegetables and sliced avocado, tomato and lettuce. Add extra Kewpie mayo if desired.
Photo: Sam Parish
Sam Parish is a Christchurch-based chef, writer and food stylist. Her food philosophy is ‘maximum of flavour, minimum of fuss’ (MOFMOF), which means she’s all about cooking smarter, not harder. She’ll be sharing delicious, fast, family-friendly food ideas every Wednesday (after road-testing them on her own whānau, of course).
Sam’s first book Cook Me is out now.