Madras Salmon Burger with Devilled Mango Mayo

This is not your typical Burger, loaded with sauce, pickles, cheese, bacon , lettuce and all sorts of extra’s ….a.k.a. a bit too much.
No, this Madras Salmon Burger is a whole different story.
It is so good like you wouldn’t believe until you try it of course, which I hope you do because you will forever be grateful. I kept it simple to honour the flavour of the Salmon the best way possible. Just a little sauce for the bun and some crispy Iceberg Slaw for cool and crunch.
The trick to this burger is to chop it by hand, not in the food processor. I tried that once and the consistency wasn’t right, to pressed together. Chopping it by hand is easier than it sounds and done rather quickly. And so worth it because the texture is perfect, with a nice bite and a very juicy end result. The burgers will seem less firm than a regular burger but that’s ok, the corn starch act as a binding agent. They will firm up in the pan, have faith they will turn out perfectly.
We have been eating these a lot lately, like once or twice a week for the past few weeks and every time I mean to take a few pictures but I can’t resist and eat the Burger straight away in fear of letting it go to waste or maybe losing it’s slightly pink juicy middle.
But at last here is the recipe.


Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins

madras salmon burger

Servings: 4

Ingredients:


• 1 lb./ 500 gr. Salmon fillet
• 1 tsp. Madras Curry powder
• 1 tsp. Corn Starch
• 1 tbsp. chopped cilantro
• 2 Spring Onions, chopped
• a Dash of Tabasco
• Season generously with salt
• Pepper
Devilled Mango Mayo
• 1/3 cup Mayonnaise
• 1/3 cup Yoghurt
• 1/4 cup Mango Chutney
• 1 1/2 – 2 tbsp. Sambal Oelek
• Salt and pepper to taste
Ice Berg Slaw
• 1 cup finely shredded Ice Berg Lettuce
• 1 medium grated carrot
• a handful radishes, cut into match sticks
• 2 Spring onions, chopped

Instructions:

1. For the Ice Berg Slaw, mix all the ingredients in a bowl and set aside.
For the Devilled Mango Mayo, mix all the ingredients in a bowl and set aside.
For the Madras Salmon Burger, if using fresh salmon, place in the freezer for 15 minutes to firm it up bit. Then place the salmon on a cutting board and with a very sharp large knife slice it first into slices and then into small squares.
Finally start chopping it until you have very small bits left. Keep it textured though.
Place the salmon in a bowl and add the madras curry powder, corn starch, cilantro, spring onions, salt, pepper and tabasco.
Form into 4 patties.
Heat a frying pan to which you have added a little coconut oil or light olive oil. Fry on each side for two minutes on medium high heat.
Meanwhile split open the burger buns and toast until golden.
To serve, spread sauce on the bun halves, place the salmon burger on the bottom bun and the Ice Berg Slaw on top. Cover with the other half of the bun. Serve straight away.

Enjoy!
Myra XO

Chorizo Burger, Balsamic Onions and melted Manchego.

    

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I can get so  excited about hamburgers, you have no idea. I can think about it all day, day dream about it and talk about it. I try not to but I would love to, honestly.

I figured since Autumn is here I would just slip in one last Burger. The weather has been surprisingly mild here in Holland so far, so I haven’t really made the mind swap to fall foods yet.  I don’t really eat as many Burgers in autumn and winter. It just seems more like a summer food to me. So…

I came up with this burger because I am crazy about chorizo. You don’t need a lot of chorizo to get that super delicious smoked paprika flavour . I have used the dried chorizo because it’s the only one we can get here. It worked very well. Especially with the sticky balsamic onions.

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Ingredients Chorizo Burger;

1 lb ground beef, organic if you possible

4 oz. dried chorizo, skin removed

1 onion, peeled and cut in four

1 garlic clove, peeled and grated

1/2 tsp. salt

a good grinding of black pepper

1 tps. smoked paprika (spanish preferably)

1 egg yolk *

1/4 C. fresh bread crumbs

1 tbsp. chopped parsley

Extra:

1 small zucchini, sliced

Roast red peppers from a jar

4 thick slices of Manchego

4 Hamburger Buns

* I never use egg white in a burger because it makes it rubbery.

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Ingredients Balsamic Onions;

1 tbsp. olive oil

4 large onions, peeled and sliced medium thick

4 tbsp. coconut blossom sugar or brown sugar

3 tbsp. Balsamic vinegar, the darker the better

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Method Chorizo Burgers;

Cut the chorizo in small bits, put them in a food processor together with the onion and garlic and blitz a few times until small. Put the beef and the remaining ingredients in a bowl. Add the chorizo and onion mix to the bowl as well. Mix and form into 4 patties.

Put a griddle pan over the heat. Grill the burger for about 4 minutes on each side. Put the manchego cheese on the burger as soon as you flip them over.

Grill the slices of zucchini alongside the burgers.

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Method Balsamic Onions;

Heat a small frying pan and add the olive oil. When medium hot add all the onions, cook for 10 minutes of medium low heat. Add the sugar and cook another 5 minutes until dark and sticky. Finally add the balsamic vinegar and cook for an other two to three  minutes until slightly reduced.

To assemble the burgers. Toast the buns, on the bottom layer a piece of grilled pepper, then 4 slices of grilled zucchini, then the burger and then top with loads of sticky glazed onions. Serve with fries and sauces of choice. I served my burgers with Aïoli.

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Not quite what you were looking for? How about Deluxe Beef burger filled with Onions and Crispy Bacon, topped with Gouda  IMG_9579

NOTE: Store leftover egg whites in a container in the freezer for a wonderful Pavlova.

Deluxe Beef burger filled with Onions and Crispy Bacon, topped with Gouda

  • Serves 4

What time is it?…..Hamburger time.

I have probably mentioned before that I love Hamburgers, all kinds. The thing that bothers me a little bit is that items on your burger tend to slide and move as you bite. Same goes for the Bacon, it’s always gone before the rest of the burger.

So, I came up with the idea of mixing the glazed onion and fried bacon into the burger, and it worked really well…Onion and Bacon with every single bite. Are you as thrilled as I am? It was just what I wanted.

Next time I may make a pocket in the middle of the burger for the cheese, let’s see where this goes…but for now, here’s this Deluxe Burger filled with Onion and Bacon, give it a go at your next Bbq. It’ll be a hit!

Ingredients;

4 Buns, split and toasted. Store bought or home made. See  Hamburger Buns

4 thick slices cured Gouda cheese

1 lb. Organic Ground Beef

3 oz. smoked Bacon in slices, chopped

1 medium Onion, peeled and chopped fine

1 Garlic clove, peeled and grated

2 Sage leafs, chopped very fine, or just a pinch dried Sage

1 tsp. Oregano

1 tsp. Prepared Mustard

2 tbsp. Worcestershire Sauce

2 Egg yolks

4 tbsp. dried breadcrumbs

1 tsp. Himalayan Salt

Ground Black Pepper

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Method;

Put a frying pan over medium heat and add the bacon bits. Fry until crisp and golden. Remove and place on a piece of kitchen paper to drain and cool.

In the bacon fat fry the onion until golden. Turn off the heat. Let the onions cool.

In a bowl mix all the ingredients including the bacon and onion. Form into 4 patties.

Grill over high heat  Flip the Burgers after 3-4 minutes and cover with cheese. Continue to cook until desired doneness.

6-7 minutes medium/rare

8-9 minutes medium/done

9-10 minutes well done

Serve with lettuce, tomato, onion slices, sauces and condiments.

Enjoy!

Myra Xo

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Served with quick pan roast potatoes.