Recipe: Salmon Burgers with Creamy Herb Dressing

As you probably know by now I love burgers and recently I’ve explored a lot of different things within that category, like fried chicken burgers, Sloppy Joes and, this delicious salmon burger.

I wanted something satisfying but a little fresher (healthier?) on a Friday night, but with a little indulgence in the shape of a brioche bun (because they are delicious!) and I really liked how this burger turned out. It’s mostly fish, but a little egg and breadcrumbs to bind it together, but I will warn you, it’s soft and juicy – not firm and bready.

So if you’re looking for a salmon burger that isn’t messy to eat, I’m afraid this is not the one. But if you instead want a salmon burger that tastes of fish (not breadcrumbs) and that’s messy and juicy and a delight to eat, then this is for you!

Salmon burgers with creamy herb dressing, serves 2

The burgers:

260-300 g salmon fillet

small bunch dill

1 tsp lemon zest

1 egg

50 ml breadcrumbs

salt and pepper

oil and butter for frying

Dressing:

100 ml creme fraiche

3 tbsp mayonnaise

1/4 tsp dijon mustard

1 tsp lemon zest

small bunch dill, finely chopped

small bunch of parsley, finely chopped

5 basil leaves, chopped

salt and pepper

To serve:

2 brioche buns

2-4 lettuce leaves, such as little gem

pickled cucumber

Add the burger ingredients to the bowl of a food processor. Mix until quite smooth but with a bit of texture (best to pulse until happy with the result). Shape the mixture into two burgers with wet hands. Fry the burgers in oil and butter on medium-high heat until nice and golden and cooked through, approx 5 minutes on each side. Leave to rest on a plate and fry the cut sides of the brioche buns in the frying pan on medium-low heat. If the butter is burnt, wipe the pan clean and add a little knob of butter before frying the bread.

In the meantime, prepare the dressing by mixing all the ingredients in a bowl and season to taste. Serve the burgers with the toasted brioche buns, lettuce, pickled cucumber and plenty of the herb dressing.

Barcelona: Born and burgers at Bacoa

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Lots of restaurants in Barcelona are closed for Sunday dinner, so we hadn’t made any proper plans. Instead we decided to go for a walk, from our hotel in Barri Gotic to the Born district not far away, that went from scruffy to trendy quite recently.

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Now it was filled with restaurant (some closed for the evening, some fully booked) and hipster bars and we really liked the vibe here. I really enjoy walking around different neighbourhoods in a city and get to know the city that way. It paints a picture of what it’s like to live there and that beats queuing for tourist attractions in my book.
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After walking around Born for a while we turned on to the main street by the seafront and saw a packed burger place. Yes, we could eat a nice burger and take a break from tapas. And it was completely rammed with people, young and old, which we took as a good sign.

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The burger chain (they have a few restaurants in Barcelona and one in Madrid) isn’t your typical fast food joint. You order by the counter but get to choose what type of bread you want and any toppings you like to really make the burger your own.

I chose the best quality beef burger, a brioche bun, cheddar and their recommended trimmings and truffle mayo on the side and it was seriously good. The beef was really tender and full of flavour. The garnish nice and fresh and the bun lovely.

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Emma had the chicken burger that had been marinated and was really tender as well, with brioche bun and the recommended toppings. We also shared a side of patatas pravas that were really nice!

Oh, and another good thing. Once you’ve ordered you get an order number, sit down at the wooden tables and then they bring you the food when it’s ready. Much more civilised than McDonald’s. And obviously nicer!

Bacoa, Av. del Marquès de l’Argentera 1, 08003 Barcelona

Chicken burger

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Whenever I have the choice of a regular beef burger or a chicken burger I always, always choose the beef version. Because most chicken burgers are either something covered in breadcrumbs and deep-fried or a whole (often dry) grilled chicken breast. No thanks.

But this homemade chicken burger, made of minced chicken thighs is a real treat. It has a similar texture to a regular beef burger, but feels so much lighter. I melted cheddar on top, served it with lettuce, sliced tomato, pickles, nice buns (I used Heston for Waitrose burger brioche buns and they were very good!), and a good helping of my favourite burger sauce; the fake shack sauce ,and it was pure happiness. Will definitely make this again!

Chicken burgers, makes 2

3-4 chicken thigh fillets

1/2 egg

50-100 ml breadcrumbs

1 tsp onion powder 

salt, white pepper

Mince the chicken thigh fillets in a food processor. Mix egg, spices and breadcrumbs in a mixing bowl and leave to swell for a few minutes. Add the chicken mince. If the mixture is too loose, add more bread crumbs until you can shape the mixture into two big burgers. Fry in butter until cooked through and serve.