Black Bun Salmon Burger

These fish burgers are really really good! Nothing beats homemade. A truly mouth-watering cuttlefish ink bun with a sweet flavour of the sea, a juicy salmon patty with both fresh and smoked salmon for depth, and dreamy, smooth and creamy Manaaki horopito and lemon sauce. The perfect gourmet dinner!

Black Bun Salmon Burger
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Black Bun Salmon Burger

Recipe by Leno RegushCourse: Dinner, LunchCuisine: Modern, European, PortugueseDifficulty: Medium
Servings

5

servings
Prep time

3

hours 
20

35

minutes

A truly mouth-watering cuttlefish ink bun with a sweet flavour of the sea, a juicy salmon patty with both fresh and smoked salmon for depth, and dreamy, smooth and creamy horopito and lemon sauce. The perfect gourmet dinner!

Ingredients
5 burgers

Black brioche buns:

  • 1/2 cup warm water (120ml)

  • 40 ml warm milk

  • 1 teaspoon dried yeast

  • 1 Tbsp sugar

  • 2 teaspoons cuttlefish ink

  • 1 small egg, beaten

  • 1 teaspoon salt

  • 1 1/2 cup strong bread flour + 1 Tbsp

  • 2 Tbsp soft butter

  • + black sesame seeds

  • + 1 beaten egg for glazing

  • Salmon patties:

  • 250g salmon skin on

  • 100g hot-smoked salmon

  • 2 Tbsp panko crumbs

  • 1 onion, grated

  • 1 Tbsp chopped parsley

  • 1 Tbsp chopped chives

  • 1 teaspoon grated lemon zest

  • salt

  • black pepper

  • cooking oil

  • To serve:

  • Manaaki Horopito & Lemon Sauce

  • ripe avocado, sliced

  • Philadelphia cheese

  • salad leaves

Directions

  • Black buns. 
    Combine water, milk, sugar, squid ink and yeast in a mixing bowl. Mix and let it stand until foam appears on the surface, that will take 5-10 minutes.
    Combine flour and salt in a big bowl, make a well in the centre. Add a beaten egg and the milk mixture, and mix until dough forms. Then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Add another tablespoon of flour during the kneading process if the dough is too sticky. A right amount of flour is very important. If the flour is not enough, the buns cannot keep the shape properly.
    Flatten the dough and spread it with one-third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 – 1,5 hours.
    Knock back the dough, and using a dough scraper or a chef’s knife divide it into 5 equal pieces. Form each piece into a round shape, gently tucking ends underneath. Place the buns on a baking paper lined sheet, leaving about 5cm between each ball. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
    Preheat the oven up to 180С.
    Beat the remaining egg with a splash of water and gently brush risen buns. Sprinkle with a black sesame seeds. Bake for about 20 minutes. Transfer to a wire rack to cool completely. Toast lightly before serving.

  • Salmon patties.
    Remove the skin and bones from salmon and cut salmon fillet into rough chunks. Blitz the salmon fillet, flaky hot-smoky salmon and onion in a food processor until they are chunky crumbs, then transfer to a mixing bowl, add remaining ingredients and mix well. Shape the mix into 5 burger patties.
    Preheat the oven up to 200C.
    Preheat the pan with some cooking oil. Add patties and brown on each side for about a few minutes turning them gently. Transfer the patties to the baking tray and finish in the oven for about 7-10 minutes for most tender and juicy patties.

  • Arrange a salmon patty into a warm crusty bun, covered with Philadelphia cheese, avocado and salad leaves, add a dollop of Horopito & Lemon Sauce. Serve the burger with a green salad. Enjoy!

 

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