Salmon Burger with burned fennel
A delicious bun, a juicy piece of meat and some creative toppings! That's what a burger needs! But this Burger 2.0 can use something extra! No cheap bun or dry burger! But a delicious toast with smoked salmon and burned fennel. Honestly! This is more a sandwich than a burger since no patty is involved! Find out why in the post above! After all this is a price taker!
Servings 1 Burger
Ingredients
Smoked salmon
- 1 Salmon filet +-200 gr
- 2 Tbsp sunflower oil
- 1 tsp lime zeste
- 1 tsp dried sage
- 1 tsp ground cumin seeds
- salt and pepper at taste
- 1 handful appel woodchips
- 2 twigs rosemary
- 1 bundle thyme
Burned Fennel
- 1 Fennel
- 1 lemon
- 1 lime
- 1 orange
Garnitures
- 8 radishes
- 1/2 cup sherry vinegar
- Some leaves purple shiso
- Some leaves Atsina cress
- 1 Corn on the cob
- 2 sandwich slices or a burger bun
- Heinz Ketchup at taste
Instructions
Marinating the salmon
- Mingle the sunflower oil with the juice of a half lime, lime zeste, cumin seeds, dried sage, salt and pepper. Put the salm in this marinade and rub the spices thoroughly in the filet.
On the BBQ
- Divide your BBQ in 2 heatzones by placing the coals on one side of your Q. This way you'll create a hot and a medium heat zone. Put the fennel and corn on the cob in between the coals until the outer leaves are completely burned. Don't worry, you'll remove these burned pieces afterwards! This proces will lead to a majestic taste in your corn and fennel.
- Put the salmon skin side down on the low heat zone of your BBQ. Add the thyme and rosemary together with the woodchips to the coals and smoke the salmon until done! When possible use a lid to catch the smoke!
- Smoke the salmon on low heat (+- 90°C/194°F) for about 20- 30 minutes. If you smoke on a higher temperature the proteins might start stolling leading to a white excretion. This is no problem but it looks less beautiful. Moreover the salmon will have less time to take some smoke taste
- While the salmon is smoking you can start slicing the radishes thinly. Add them to the sherry vinegar and put aside.
- The salmon is ready when the flakes start to fall apart when gently pushing it.
- Let rest for a couple of minutes. Meanwhile remove the burned leaves from the corn and fennel.
Preparing the fennel
- The blackened fennel will be deliciously sweet and anise tasting. Slice it thinly and bring to flavor with the citrus juices (lime lemon and orange).
- Taste and add some extra ingredients, salt and pepper at taste. The fennel taste shouldn't get lost in the acidity of the citrus flavors.
Composing the "Salmon burger".
- Oil the slices of bread and toast them golden brown. Add a layer of burned fennel salad. Put the salmon flakes on top and finish with pickled radishes and pieces of grilled corn. Toast the slices of bread Toast je broodjes tot ze mooi krokant zijn en leg een laagje van de gebrande venkel op het onderste broodje. Voeg enkele flakes gerookte zalm toe en enkele schijfjes gepekelde radijs. Snij enkele korrels mais van de kolf en leg op de zalm. Spuit er wat Heinz ketchup over naar smaak zonder dat de ketchup gaat overheersen (wees ook niet te zuinig want de ketchup is een lekkere aanvulling (zie foto)).
- Add some ketchup at taste without losing the flavour of the salmon and fennel! But don't be to eager too! It's a nice addition when used properly (see picture).
- Finish with some leaves of atsina cress and purple shiso. These herbs are optional but lead to a royal extra flavor and looks!! But you need to find them!