From Paul Gayler Burgers book
Mix glaze ingredients (last three) together and set aside
Place 350g of the salmon in food processor with 1 tsp of miso and whiz to fine paste
FInely chop the remaining salmon
Chill both in fridge for 20 minutes
Heat 1tbsp veg oil in frying pan, add shallot and ginger and cook until softened but no colour. Allow to cool
Remove salmon from fridge and add shallot mix with a little salt and mix well
Add the remaining ingredients and bring mix together.
Shape into 4 burgers and return to fridge until needed
Heat the remaining oil in frying pan until hot. Burgers 3-4 minutes on each side until golden - brushing glaze on them regularly
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (77g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 87 | ||
Calories from Fat: 59 (68%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 6.6g | 9 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 235.1mg | 8 % | |
Potassium 177.9mg | 5 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4.9g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 87
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.