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Krissy Eggemeyer
Korean salmon burger
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Ingredients
Directions
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Remove the stiff part of the lemongrass stalk and cut the soft interior in a subtle way.
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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.
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Shape four burgers and let them stiffen in the fridge. Brush them thinly with oil. Grill them briefly (6-8 minutes).
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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.
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Nutrition
470Calories
Sodium0% DV0g
Fat38% DV25g
Protein60% DV30g
Carbs10% DV31g
Fiber0% DV0g
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