Salmon burger


4 salmon fillets without skin and bone (500gr)

3-4 chopped mushrooms

2 fresh onions finely chopped

1 teaspoon dry basil

4 tablespoons of ouzo

Lemon juice

4 tablespoons of oatmeal

1 teaspoon of salt

1 small pinch of pepper

For the tartar sauce:

1 cup mayonnaise

3 tablespoons caper

3 tablespoons fresh onion finely chopped

1 medium pickled cucumber, finely chopped

1 tablespoon of chopped parsley

1 tablespoon of lemon juice

1 teaspoon of Dijon mustard

½ teaspoon Worcestershire sauce

½ teaspoon salt

1 small pinch of pepper

For serving:

4 buns for burgers

A few leaves of spinach, lettuce and wild rocket

1 large tomato sliced

1 onion cut into washers


Step 1:

Prepare the tartar sauce: Stir all the ingredients together and put them in the refrigerator for at least 1 hour . The secret to perfect tartar sauce is the finely chopped ingredients. Preheat the oven to 180 ° C and dress a non-stick baking sheet.

Step 2:

Then put the mushrooms and salmon in a blender and mix them. Then put them in a bowl and add the onions, basil, ouzo, lemon, salt, pepper and stir well. Then, add spoonfuls of oatmeal until you make a fluffy mixture that does not stick to your hands. Divide it into 4 parts and roll the burgers, do not worry if they are big, they will get smaller when baking. Place them on the baking dish and bake in the preheated oven for 25 minutes.

Step 3:

Cut the buns in the middle and bake them on the toaster. Place the bread base on a plate, top with green leaves, tomato slices, salmon burgers, onion rings and 1-2 tablespoons of tartar sauce. Serve.


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