Good Lifestyle

Between salty fish, pickles and sweet honey miso, your taste buds will be making a little dance when you dorce in this salmon and spinachBurger. Garnish with marinated and fresh vegetables on a brilliant brioche roll, this salmon and spinach burger will be the shot of your summer backyard outdoor meal.

For even more Burger ideas, consult our list of13+ Best Health Hamburger Recipes.

Gives 4 servings

You will need

1 Persian cucumber, in fine slices
1/4 cup of marinated ginger, plus 2 tablespoons liquid stripping
1 MEINE shallot, reduced by half, peeled and chopped roughly
3 cups of baby spinach
1 Book Salmon without a fillet (red), cubes
1 big egg, slightly beaten
3/4 cup of Panko bread crumbs
1/4 Mug of Mayonnaise
Zeste and juice of 1 lemon
1 1/2 C White Miso Paste
Basher salt and freshly ground black pepper
1 tablespoon of vegetable oil, and more for a brushing
1 tablespoon of honey
4 sesame seeds buns
1 1/2 cup cress or mesclun salad leaves for filling

How to do it

1. Place cucumbers in a small bowl with 2 tablespoons of stripping liquid and a pinch of salt, mix. Set the marinated ginger aside into a small bowl.
2. Place the shallot and spinach in a culinary robot. Pulse a few times until finely chopped. Add salmon and pulse a few times until the mixture is well incorporated, but still a little trap.
3. Transfer the mixture into a bowl and add the egg, Panko, 1 tablespoon of mayonnaise, lemon zest, 1 tablespoon Méo, and a pinch of salt and pepper. By using your hands, form the mixture in even 6 ounces cakes each.
4. Heat the oil in a large nonstick skillet over medium-high heat. Add the salmon pancakes and cook until golden brown, 3-4 minutes. Turn and continue cooking until golden, about 2-3 minutes plus. Brush the pancakes slightly with honey and then turn and brush with the rest of honey. Turn off the heat.
5. If you want to grill the latter, cool to very farm, at least 30 minutes. Prepare the grill for direct heat. Brush the grill slightly with oil. Brush both sides with peaks with oil. Grill salmon burgers up golden brown, about 4 minutes on each side.
6. Meanwhile, whip the remaining mayonnaise with the rest Miso Paste and half of the lemon juice in a small bowl until smooth. If you like spicy things add a little from Sriracha to Mayonnaise.
7. Mix the cress in a small bowl with the remaining lemon juice and sprinkle with salt and pepper. Lightly grill the breads. Spread the inside with Miso mayonnaise. Garnish each salmon pancakes, marinated cucumber slices, marinated ginger, and cress.

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