Salmon burgers on brioche buns with tuna wasabi mayonnaise

Catering recipe: Salmon burgers on brioche with tuna wasabi mayonnaise for 14-20 burgers. Preparation time: 20 minutes + 30 minutes waiting time

Preparation

• Drain the salmon well and remove any pieces of cartilage. Pour the salmon into the stand mixer and mix with the panko, lemon zest, pimentón and eggs to form a firm dough.
• Shape these into burgers of 100-150 grams (optional). Let the burgers rest for at least 30 minutes in the refrigerator.
• For the tuna wasabi mayonnaise, place all ingredients in a blender or food processor and puree until smooth.
• Fry the salmon burgers over medium heat for 4-5 minutes on each side until golden brown. Serve on brioche buns with lettuce, red onion and the tuna wasabi mayonnaise.

Ingredients tuna wasabi mayonnaise

• 1 can (800 grams) Deepblue® tuna in sunflower oil
• 250 ml mayonnaise
• 40 ml wasabi
• 125 ml water
• 60 g capers (drained weight)

This catering recipe was developed for Deepblue by Emma van der Deijl (Em’s real food).