Salmon Burger with Cucumber and Radish Salad

the Breville Test Kitchen

Salmon Burger with Cucumber and Radish Salad

Name: Salmon Burger with Cucumber and Radish Salad
Cook time: 1800 s
Total time: 6300 s
Yield: Serves 4
Ingredients: 450 g skinless salmon fillets - cut into 2.5cm pieces; 1 tsp kosher salt; 1 lemon - zested; ¼ tsp garlic powder; ¼ tsp crushed red pepper flakes; 1 egg yolk; 2 tbsp olive oil; 50 g cornichons; 50 g pickled onions; 2 tbsp drained capers - rinsed; ⅓ cup dill; ⅓ cup (75 g) Essential Mayonnaise; ¼ tsp garlic powder; 2 tbsp dill; 1 English cucumber - trimmed; 4 radishes - trimmed; 1 shallot - peeled; 1 tsp kosher salt; ½ tsp white sugar; 1 tsp fresh lemon juice; 4 burger buns; Softened butter - to spread; 8 Boston butter lettuce leaves

Fresh salmon fillets get a quick process and hit of lemon for a succulent patty full of ocean flavor. The Breville Food Processor delivers a homemade tartare sauce as well as wafer-thin slices of cucumber and radish for a bright salad garnish.

the Paradice™ 16

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1 hr 45 mins total time

30 mins active time

Easy

Serves 4

Ingredients

Measurements:

For the salmon burger

450 g skinless salmon fillets
cut into 2.5cm pieces
1 tsp kosher salt
1 lemon
zested
¼ tsp garlic powder
¼ tsp crushed red pepper flakes
1 egg yolk
2 tbsp olive oil

For the tartar sauce

50 g cornichons
50 g pickled onions
2 tbsp drained capers
rinsed
⅓ cup dill
⅓ cup (75 g) Essential Mayonnaise

For the cucumber and radish salad

¼ tsp garlic powder
2 tbsp dill
1 English cucumber
trimmed
4 radishes
trimmed
1 shallot
peeled
1 tsp kosher salt
½ tsp white sugar
1 tsp fresh lemon juice

To serve

4 burger buns
Softened butter
to spread
8 Boston butter lettuce leaves

Instructions

1
Assemble the processor with the green S-blade™ in the bowl. Add the salmon, salt, lemon zest, garlic powder, pepper flakes and egg yolk and process until a coarse paste forms.
2
Divide the salmon mixture into 4 even portions, about ½ cup each. Using damp hands, shape each portion into a ball then flatten into a 8cm round, and 2cm high patty. Place onto parchment paper and refrigerate, uncovered, for at least 1 hour, or until the patties are firm and a skin has formed.
3
To make the tartar sauce, assemble the processor with the mini bowl, teal spindle and blade in the bowl. Add the cornichons, onions, capers and dill and process until finely chopped. Add the mayonnaise and garlic powder and process to combine. Remove the mini bowl from the processor. Transfer the sauce to a bowl and refrigerate until serving.
4
Just before cooking the patties make the cucumber and radish salad. In the clean processor bowl with the green S-blade™, add the dill and pulse until coarsely chopped. Carefully remove the blade. Place the teal spindle and orange adjustable slicer set to 1 in the bowl. Slice the cucumber, radishes and shallot. Remove the slicer from the processor and sprinkle the salad with salt, sugar and lemon juice and stir to combine.
5
Place a large frying pan over high heat. Add the oil, when hot add the patties and cook for 3 to 4 minutes, or until just golden brown. Reduce the heat to medium and flip the patties over, cook the other side for 3 to 4 minutes, or until just cooked through. Remove from the pan and wipe the pan clean.
Tip: Patties can be cooked on a barbecue or grill.
6
Split the buns in half and spread with butter. Place the pan over medium heat and toast the buns, cut side down, in batches, until golden brown.
7
Spread a spoonful of tartar sauce over the base of each bun. Top with lettuce, patty and salad. Spread a generous amount of the tartar sauce over the bun tops. Sandwich the burgers with the bun tops and serve.