Atlantic Salmon Burgers


16 oz mince
Egg whites
Whipping cream
150 ml
¼ cup, minced
Mustard powder
1 tsp
Salt and pepper
Flour (seasoned with salt and pepper)
150 gr
100 ml
Panko or breadcrumbs
150 gr
Turmeric dill Mayonnaise

Whisk all ingredients together until well incorporated

Mayonnaise (home made or Helmans)
250 ml
½ juiced
1 tsp
1 tbsp, minced
To taste
To taste
Toasted Brioche bun
Turmeric dill Mayonnaise
Pea shoots


  1. Set circulator to 50C, have a large vacuum bag or resealable freezer bag ready (approximately 30cmX30cm)
  2. In a food processor with a blade attachment add ½ to ¾ of the mince salmon.
  3. Pulse until smooth
  4. Add egg white, dill, mustard powder 1 tsp of salt & pepper, pulse until fully incorporated
  5. On medium speed slowly pour in cream, pause and scrape down the bowl with a rubber spatula, start the machine again for a few seconds to ensure the mixture is fully incorporated and uniform looking.
  6. Removed the salmon mixture into a bowl
  7. Fold in remaining mince salmon and adjust seasoning (place a little in a microwave for 30 seconds or spoon some in boiling water for 1 minute. Let cook and taste to judge the seasoning
  8. In a vacuum or resealable bag place mixture in a square shape 1 cm thick
  9. Remove all the air and seal
  10. Place in the fridge and let rest 2 hours
  11. Place in a circulator or hot water bath at 50c for 45 minutes
  12. Remove bag and cool for 2 hours
  13. Preheat deep fryer or oil to 325f
  14. In 3 bowls add bread crumbs, egg/milk mixture, bread crumb
  15. Remove salmon from the bag and cut into 4 even pieces and pat dry onto a pan
  16. Keeping 1 hand dry place the salmon into the flour, egg/milk and then bread crumb
  17. Place into hot oil until golden brown
  18. Remove on top paper town
  19. Sprinkle with salt and build your desired burger
  20. Serve with your choice of sides or enjoy on its own

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