Fastest Pink Salmon Burger

Meat 740 Last Update: Mar 23, 2021 Created: Mar 23, 2021 0 0 0
Fastest Pink Salmon Burger
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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The burger boom that began several years ago has affected all of us. Today the place for burgers is not only in the street tent, but also in the home kitchen. This is a very convenient genre - you can eat a cutlet in a bun with your hands, without distracting from the conversation and without letting go of the glass. It is important that the burger is tasty and non-trivial. This burger with pink salmon is just that - tender, crispy, and also suitable for those who, in principle, do not eat meat. And you can assemble it literally fifteen minutes before the start of the party - especially if all the components are already ready in the refrigerator.

Ingredients

Directions

  1. Put all the bell peppers (for both mayonnaise and burger) on a baking sheet, sprinkle with olive oil and place in an oven preheated to 200C for 15-20 minutes. Turn the peppers a couple of times during this time. It should soften and brown to black markings on the skin.
  2. Transfer the peppers from the baking sheet to a plastic bag, tie tightly and let the pepper “sweat”. Then peel off seeds and skin. Save the pulp of 1 pepper for the burger.
  3. For pepper mayonnaise, put mayonnaise, pulp of 2 baked peppers, capers, lemon juice, salt in a blender in a blender bowl, whisk until smooth.
  4. Combine bread crumbs, 100 g pepper mayonnaise, and black pepper in a large bowl. Remove the bones from the pink salmon, remove the skin, disassemble the pulp into fibers and stir in the resulting mayonnaise-rusk mass. Shape the minced meat into 4 burger patties.
  5. Cut the buns in half lengthwise. Heat 1 tablespoon in a wide non-stick skillet. vegetable oil and fry the halves of the buns on both sides until golden brown.
  6. Heat the remaining oil in the same skillet. Place the cutlets in a skillet and fry for 2 minutes on each side until golden brown.
  7. Chop the remaining baked peppers 5 mm wide. Assemble the burgers: place the cutlets on the lower halves, brush them with mayonnaise, then lay out the strips of baked pepper and cover with the top halves of the buns.

Fastest Pink Salmon Burger



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

The burger boom that began several years ago has affected all of us. Today the place for burgers is not only in the street tent, but also in the home kitchen. This is a very convenient genre - you can eat a cutlet in a bun with your hands, without distracting from the conversation and without letting go of the glass. It is important that the burger is tasty and non-trivial. This burger with pink salmon is just that - tender, crispy, and also suitable for those who, in principle, do not eat meat. And you can assemble it literally fifteen minutes before the start of the party - especially if all the components are already ready in the refrigerator.

Ingredients

Directions

  1. Put all the bell peppers (for both mayonnaise and burger) on a baking sheet, sprinkle with olive oil and place in an oven preheated to 200C for 15-20 minutes. Turn the peppers a couple of times during this time. It should soften and brown to black markings on the skin.
  2. Transfer the peppers from the baking sheet to a plastic bag, tie tightly and let the pepper “sweat”. Then peel off seeds and skin. Save the pulp of 1 pepper for the burger.
  3. For pepper mayonnaise, put mayonnaise, pulp of 2 baked peppers, capers, lemon juice, salt in a blender in a blender bowl, whisk until smooth.
  4. Combine bread crumbs, 100 g pepper mayonnaise, and black pepper in a large bowl. Remove the bones from the pink salmon, remove the skin, disassemble the pulp into fibers and stir in the resulting mayonnaise-rusk mass. Shape the minced meat into 4 burger patties.
  5. Cut the buns in half lengthwise. Heat 1 tablespoon in a wide non-stick skillet. vegetable oil and fry the halves of the buns on both sides until golden brown.
  6. Heat the remaining oil in the same skillet. Place the cutlets in a skillet and fry for 2 minutes on each side until golden brown.
  7. Chop the remaining baked peppers 5 mm wide. Assemble the burgers: place the cutlets on the lower halves, brush them with mayonnaise, then lay out the strips of baked pepper and cover with the top halves of the buns.

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