Salmon burgers on brioche buns with tuna wasabi mayonnaise

  • 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)
  • 14 tot 20 persons
  • 50 minuten
  • 1 can (1790 g) Deepblue® wild pink salmon
  • 100g panko
  • zest of 4 lemons
  • 2 tsp bitter sweet pimentón or 1 tbsp paprika powder
  • 4 eggs
  • neutral olive oil for baking
  • brioche buns
  • red onion, in rings
  • lettuce