Filter
Reset
Sort ByRelevance
Krissy Eggemeyer
Korean salmon burger
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Remove the stiff part of the lemongrass stalk and cut the soft interior in a subtle way.
-
Season the finely ground salmon fillet with lime juice and mix lemongrass (lemon grass), finely chopped green (or red) pepper, egg, flour and salt to taste.
-
Shape four burgers and let them stiffen in the fridge. Brush them thinly with oil. Grill them briefly (6-8 minutes).
-
Mix the sour cream with lime juice to taste. Cover the bread with slices of cucumber, grated carrot and spring / spring onions. Put the burgers on and serve immediately with the sour lime cream.
-
15 minLunchsugar, sugar, dried yeast, egg, vanilla bean, orange, flour, butter, sugar, sugar, orange, orange jam, apricot jam,orange vanilla brioche -
20 minLunchtortilla wrap, frozen spinach, black olive, olive oil, honey, paprika, feta, pine nuts,wrap with spinach and feta -
25 minLunchbeef burger, bacon, butter, onion, Kaiser roll, mustard mayonnaise, sauerkraut, Apple,sauerkraut burger -
20 minLunchwinter carrot, head of oak leaf lettuce, hand of rocket, grape, peeled walnuts, White wine vinegar, mustard, walnut oil,autumn salad of carrot and grapes
Nutrition
470Calories
Sodium0% DV0g
Fat38% DV25g
Protein60% DV30g
Carbs10% DV31g
Fiber0% DV0g
Loved it