Juicy Norwegian salmon burger
You’ll love our king-sized salmon burgers! We’re happy to share a couple of our burger barbecuing secrets with you too. Firstly, salmon shouldn’t be heated above 42 °C, otherwise the fish loses its proteins and becomes dry. Secondly, it’s best to brush the BBQ grill with olive oil to prevent the fish from sticking. By following these two tips, you can be sure your salmon burgers are a success!
Cooking time20-30 min
Difficulty levelEasy
Ingredients
Preparation
- For the burgers, finely dice the salmon fillet and knead with the remaining ingredients to form a smooth dough.
- Shape into four burger patties and brush lightly with olive oil.
- Barbecue the burgers for about 3 minutes on each side.
- Halve the buns, place them on the BBQ until golden.
- Spread the tartar sauce over the bun halves. Top the bottom halves with the burgers and watercress.
- Place the top halves on top and enjoy! Bon appetit!