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Super Salmon Burger

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AuthorMelissa Lee

Ingredients

For the Farmstead Table Onion Burger Buns

  • 3 1/4 cup of water
  • 5 eggs
  • 5 ounces of vegetable oil
  • 10 tablespoon superfine sugar
  • 3/4 cup toasted onion
  • 28 grams yeast
  • 24 grams salt
  • 62 ounces all-purpose flour
  • Egg wash: one egg and one tablespoon of water

For the Salmon Patty

  • 2 1/4 pounds salmon belly
  • 1/2 cup panko bread crumbs
  • 1/2 cup minced red bell pepper
  • 1/4 cup finely chopped fresh cilantro leaves
  • 1 teaspoon five spice powder
  • 1 large egg lightly beaten
  • 1 tablespoon chili paste
  • 1 teaspoon minced garlic
  • 1 teaspoon salt

For the Red Pepper Aioli

  • 2 egg yolks
  • 1 clove of garlic peeled and chopped optional
  • ¼ teaspoon dry mustard
  • 1 red pepper roasted skin removed, seeded, and puréed
  • 1 teaspoon lemon juice or wine vinegar
  • ½ teaspoon salt
  • 1 cup vegetable oil

Instructions

To make the Farmstead Table Onion Burger Buns

  • Sauté the diced onions with butter (or duck fat).
  • Mix and knead all of the dough ingredients—by mixer or bread machine—to make a soft, smooth dough.
  • Cover the dough and let it rise for 1 to 2 hours or until it's nearly doubled in bulk.
  • Gently deflate the dough and divide it into 30 pieces. (Each piece will weigh about 4 1/2 ounces on a kitchen scale.) Shape each piece into a round ball. Flatten the balls to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
  • Brush the buns with the egg wash.
  • Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven.
  • Cool the buns on a rack.

To make the Salmon Patty

  • Cut salmon into small 1 inch chunks. Chop in a food processor. Careful not to over process the fish—you are not looking for paste.
  • In a large mixing bowl, combine all the remaining ingredients, and add the salmon. Combine thoroughly. Cook a small patty of the mixture to adjust for seasoning.
  • Make patties and grill until cooked through. The internal temperature should be over 145°.

To make Pepper Aioli

  • Whisk together yolks, mustard, garlic, lemon juice or vinegar, and salt. Slowly whisk in oil, teaspoon by teaspoon. When ⅓ to ½ of the oil has been added, add the remaining oil in a slow steady stream. If mixture becomes too thick, thin it with a little water or lemon juice.
  • Adjust seasonings. Whisk in the puréed red pepper.
  • Place in refrigerator until ready to use.

To assemble burgers:

  • Brush buns with butter and toast lightly under a broiler or sauté pan. Spread the aioli on the bottom bun, place cooked patty and another dollop of aioli, and serve.

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