This burger option will appeal to any fish lover. Salmon goes well with tartar sauce and arugula. Juicy, tender and the fragrant cutlet gains a bright and delicious taste thanks to spices and lemon. And the burger itself looks very appetizing in the result of grilling. Nutrition value of one serving: (4 burgers total) Calories 461, total fat 20 g, saturated fat g., proteins 37 g., carbohydrates 32 g., fiber g., cholesterol mg., натрий мг., сахар г. 
Time: 1 hour. Difficulty: Easy Quantity: 4 burgers. Recipes use measuring containers. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 600 gr salmon, boneless and skinless
- 2 tbsp. l Dijon mustard
- 1 tbsp. l mayonnaise
- 1 tbsp. l lemon juice
- 1/2 tsp grated lemon peel
- Pinch of cayenne pepper
- 2 feathers chopped green onions
- 1 tbsp. and 2 tbsp. l breadcrumbs
- 2 tbsp. l olive oil as well as for lubrication
- 4 hamburger buns cut in half
- Tartar sauce and arugula, for serving
Recipes with similar ingredients: salmon, Dijon mustard, breadcrumbs, burger rolls, tartar sauce, lemon juice, ground cayenne pepper, green onion, arugula
Recipe preparation:
- Cut 3/4 filet of salmon into slices 0.6 cm thick. Lay them into a large bowl. Slice the rest of the salmon into arbitrary pieces; put them in a food processor along with mustard, mayonnaise, lemon juice, lemon zest and cayenne pepper. Grind to a paste. Transfer salmon puree to a bowl with slices. Add onion, 2 tbsp. l breadcrumbs, 1/2 tsp salt and black pepper to taste. Mix gently.
- Cover the baking sheet with baking paper and grease with olive oil. Divide the salmon mixture into 4 slides on baking paper. With wet hands, form cutlets with a diameter of 10 cm and a thickness of 2 see. Cover with cling film and refrigerate for 30 min
- Preheat the oven with the grill function. Pour the remaining 1 tbsp. crackers on a plate. Roll salmon cutlets in them with two parties. Heat olive oil over high heat over high heat. non-stick or cast-iron skillet. Put the cutlets (when required in batches) and fry for 3-4 minutes, until brown, adjust the fire if necessary.
- Turn over and fry for 3-4 minutes, until the other side fried, and cutlets will not become elastic in the middle. Shift to a plate covered with a paper towel; salt it.
- Meanwhile, put the buns, cut up, on a baking sheet with grill and fry them for 1-2 minutes. Serve cutlets to buns; top with tartar sauce and sprinkle with arugula.
