Salmon Burger with Sweet Chili Mayonnaise
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 12 mins |
| Total Time | 47 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 ml vegetable oil
- 1 egg (s)
- 1 teaspoon mustard
- salt and pepper
- 3 tablespoon chili sauce, (Thai sweet chili sauce)
- 500 g salmon fillet (s), fresh or frozen (defrosted)
- 1 lime (s), organic
- 0.5 ½ onion (s), red
- 6 stalks coriander green
- curry paste, red, approx. 1-2 teaspoon
- Soy sauce, approx. 1-2 teaspoon
- 4 slices bread, (sourdough bread)
- 4 leaves lettuce
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- For the mayonnaise, put the oil, egg, mustard, salt and pepper in a tall mug. Using the hand blender, slowly mix up a creamy mayonnaise from bottom to top. Mix with half of the Thai chili sauce and refrigerate.
- Wash the salmon and pat dry. Cut into large pieces and finely puree half of them. Peel and dice the onion. Wash the lime with hot water, dry it and finely grate half of the peel. Wash and dry the coriander leaves, cut off the thick stalks and roughly cut the rest. Put the onions, lime zest, coriander, curry paste, soy sauce, the remaining sweet chili sauce and the remaining salmon in the blender and mix briefly.
- Heat oil in a pan. Shape salmon mixture into 4 burgers and fry for about 10 - 12 minutes over medium heat.
- Halve the bread slices and toast. Brush each slice with a little mayonnaise, cover half with lettuce leaves and the finished burgers and place the remaining slices on top.
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