Zalmburger with coleslaw

Name: zalmburger with coleslaw
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Twente bread roll; 3 bunch onion; 426 g wild pink salmon in a tin; 1 lemon cleaned up; 1 medium sized egg; 1,5 el bread crumbs; 1 el traditional olive oil; 1 cucumber; 4,5 el mayonnaise; 1 el water; 2 tl Sriracha Thai chili sauce; 200 g cut pointed cabbage; 150 g carrot julienne

Homemade salmon burger with crispy coleslaw, spring onions, dressing and cucumber.

Ingredients

Directions

Preheat the oven to 220 ºC.
Fry the Twente bread according to the instructions on the package.
Meanwhile, cut the spring onion into rings. Let the salmon drain. Grate the yellow skin of the lemon and squeeze out the fruit.
Beat the egg. Mix the salmon well with the egg, breadcrumbs, half of the spring onion, 1 tbsp lemon juice and 1 tsp lemon zest.
With 4 hands, mold 4 burgers of Ø 8 cm.
Heat the oil in a frying pan and fry the burgers over medium heat until golden brown and done. Turn halfway.
In the meantime, cut the cucumber into thin slices. Mix the mayonnaise with the water and the sriracha.
Mix half of the dressing with the cabbage, carrot julienne and the rest of the spring onions.
Cut the buns open and spread the bottom halves with the rest of the dressing. Sow with some cucumber, a burger and some coleslaw.
Serve the rest of the coleslaw and cucumber.