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Burger bun

  • Wheat flour 630 g
  • Dry yeast 15 g
  • Sugar 45 g
  • Salt 15 g
  • Buttermilk 260 ml
  • Whole egg 1 pc
  • Egg yolk 2 pc
  • Egg white (35g) 1 pc
  • Butter 40 g
  • Sesame and poppy seed

Burger patty

  • Salmon filet 1200 g
  • Rose pepper 10 g
  • Chives 10 g

Sauce

  • HELLMANN'S Mayonnaise 350 g
  • Fresh green herbs (parsley, chervil, tarragon, chives) 20 g
  • Cornichon 50 g
  • Onions 22 g
  • Capers 10 g
  • COLMAN'S Dijon Mustard 20 g

Salad

  • Granny smith apple 4 g
  • Mixed leaf salad 100 g

To serve

  • Herbs
  • Edible flowers
  1. Burger bun

    • Mix the flour, sugar, yeast and salt in a mixer. Add, while mixing, the butter milk, whole egg, yolk and soft butter. Keep the egg white for finishing.
    • Knead the dough until elastic and smooth and make one large ball, put into a large bowl and cover with a moist kitchen cloth. Let it rise for 1.5 hour.
    • Divide the dough into small balls of approx. 90 grams and let it rise for 30 - 40 minutes. Brush the egg white on top of the small balls and sprinkle with some sesame and poppy seed. Bake in the oven for 15 minutes on 185C.
  2. Burger patty

    • Cut the salmon in small cubes and mix with crushed rose pepper and finely chopped chives. Season with salt and pepper. Transfer into a round mould to make a firm burger patty of approx. 120 g.
  3. Sauce

    • Mix Hellmann’s Real Mayonnaise with the finely chopped fresh herbs, cornichons, onion and capers. Season with mustard, salt and pepper.
  4. Salad

    • Mix all ingredients and dress with a citrus vinaigrette
  5. To serve

    • Slice the burger bun open and grill cut side down on a skillet. Put the burger together with the samphire salad and pan roasted salmon burger. Finish the burger with the remoulade sauce, green herbs and edible flowers.
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