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.
-
20 minLunchportobello, giant mushroom, olive oil, old bread, garlic, fresh thyme, soft goat cheese, fresh thyme,provençal portobello
-
20 minLunchpine nuts, white asparagus, green asparagus, tortilla wrap, Red pepper, cheese spread,asparagus wraps
-
23 minLunchchip off bread, candy cucumber, beef sausage, traditional olive oil, Piccalilly, lamb's lettuce,baguette ox sausage with piccalilly
-
10 minLunchsamphire, Dutch shrimps, yoghurt mayonnaise, lemon juice, bread,waldkorn sandwich with shrimp-seaweed salad
Nutrition
470Calories
Sodium0% DV0g
Fat38% DV25g
Protein60% DV30g
Carbs10% DV31g
Fiber0% DV0g
Loved it