Homemade salmon burger with beet salad

Preheat the oven to 200 ° C.

Bake the rolls according to the instructions on the package.

Meanwhile, peel the potato and cut into pieces. Cook them in 6 minutes until done.

Drain and drain well. Prak the potatoes and let cool on a plate.

In the meantime, finely chop the chives and finely chop the salmon fillet. Grate the yellow skin of the lemon. Squeeze out 1 half.

Mix the salmon, cooled potato, lemon zest and half of the chives in a bowl. Sprinkle with salt and salt.

Mix and shape 4 burgers with damp hands.

Heat the oil in a frying pan with a non-stick coating and fry the burgers in 10 min. On medium heat until golden brown. Turn halfway.

Meanwhile, put the remaining chives with the yogurt in a high beaker and puree with the hand blender.

Clean the apples, halve and remove the core. Cut the flesh into thin strips (julienne).

Put the apple with the beetroot and the lamb's lettuce in a bowl. Make a dressing of 1 tbsp lemon juice, the rest of the oil and pepper and mix through the salad.

Spread the yogurt sauce over the bottom halves of the buns and add 1 tbsp salad and a burger. Serve the rest of the salad separately. Yummy! .