Sandwiches with northern fish, apples and beets
2020-08-13 / test@t
Fastest pink salmon burger
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 uncommon. 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
- 125 g bread crumbs
- 1/2 tsp freshly ground black pepper
- 500 g canned pink salmon
- 2 tbsp vegetable oil
- 4 burger buns
- 1 red bell pepper
- 1 tbsp lemon juice
- 240 g homemade mayonnaise
- 2 red bell peppers
- 1 tbsp capers
- 1/4 tsp salts
STEP-BY-STEP COOKING RECIPE
Step 1
Put all the bell peppers (for mayonnaise and for a burger) on a baking sheet, sprinkle with olive oil and send to 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.
Step 2
Transfer the peppers from the baking sheet to a plastic bag, tie tightly and let the pepper “sweat”. Then cleanse of seeds and skin. Save the pulp of 1 pepper for the burger.
Step 3
For pepper mayonnaise, put mayonnaise, pulp of 2 baked peppers, capers, lemon juice, salt in a blender in a blender bowl, beat until smooth.
Step 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.
Step 5
Cut the buns in half lengthwise. Heat 1 tablespoon in a wide non-stick skillet. vegetable oil and fry the bun halves on both sides until golden brown.
Step 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.
Step 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 baked pepper strips and cover with the upper buns.
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