burger
Verse Zalmburger met Dillesaus
Een lichte en smaakvolle visburger gemaakt van vers gehakte zalm, kappertjes en aromatische dille.
Bekijk de videoEveryday Food · 7:16
Ingrediënten
- Zalmfilet (zonder vel)450 g
- Paneermeel1/2 kop
- Dijonmosterd1 el
- Verse dille2 el
- Kappertjes1 el
- Citroenrasp1 tl
- Burgerbroodjes4
Bereiding
- Hak de verse zalmfilet fijn (gebruik geen keukenmachine om een pasta-achtige textuur te voorkomen).
- Meng de gehakte zalm met paneermeel, Dijonmosterd, citroenrasp, kappertjes, gehakte dille, zout en peper.
- Vorm het mengsel in burgers en zet 20 minuten in de koelkast zodat ze hun vorm behouden.
- Verhit olie in een koekenpan met antiaanbaklaag op middelhoog vuur. Bak de burgers 3-4 minuten per kant tot ze goudbruin zijn.
- Serveer op zachte broodjes met een laagje yoghurt-dillesaus en rucola.
Veelgestelde vragen
Can I substitute canned salmon or another fish for fresh salmon in these burgers?
Fresh salmon gives the best texture, but you can use canned salmon if needed. Drain it very well and remove skin/bones. For another fish, choose a firm, fatty fish like trout; avoid lean flaky fish that dry out.
How long should I chill the patties, and can I make them ahead?
Chill the formed patties for about 20 minutes so they firm up and hold together. You can make them up to 1 day ahead, cover tightly, and refrigerate. If they feel soft, chill them a bit longer before cooking.
Why are my salmon burgers falling apart in the skillet?
Usually the mixture is too wet or the patties weren’t chilled enough. Chop the salmon finely, don’t overmix, and add just enough breadcrumbs to bind. Cook in a hot non-stick skillet and flip only once after a crust forms.
How should I store leftover salmon burgers, cooked or uncooked?
Store cooked burgers in an airtight container in the refrigerator for up to 2 days. Uncooked patties can also be refrigerated for 1 day. Reheat cooked burgers gently in a skillet or oven so they don’t dry out.
What are the best ways to serve these salmon burgers?
Serve on soft buns with yogurt-dill sauce, arugula, and extra lemon if you like. They also work well bunless over a salad, in lettuce wraps, or with cucumber and tomato for a lighter meal.