Salmon Burger with Black Bun

Name: Salmon Burger with Black Bun
Prep time: 8 min
Cook time: 8 min
Total time: 16 min
Yield: 1 serving
Cuisine: Street food
Ingredients: 90 g pane classico nero; 150 g frozen preformed salmon burger (Thaw in the fridge for 24 hours before service, sear on a hot griddle); 40 g hass avocado (Sliced thinly just before serving to prevent browning); 20 g fresh cucumber (Finely sliced with a mandoline); 10 g rocket (Washed and dried, crisp base layer); 20 g spicy chipotle mayonnaise (Spread on the top bun); 15 g tropea pgi red onion (Shaved thin, softened in cold water for 5 minutes); 5 g lemon (A few drops of fresh juice over the freshly cooked salmon)

Pan-seared salmon burger in a black bun with avocado, cucumber, rocket and chipotle mayo — a striking pick for pub or food truck menus.

Menu proposal · 1 serving · preparation time 8 min · cooking time 8 min

Classic black bun cut in half, showing a golden salmon burger, sliced green avocado, thin cucumber, rocket and shaved red onion, with chipotle mayo visible on the

Recommended bun: Classic, black, smooth surface, seedless

Allergens (EU Reg. 1169/2011): Cereals containing glutenEggsFish

Allergens are indicative, inferred from typical ingredients: the label of the products actually used takes precedence.

Ingredients and quantities

Ingredient	1 serving	4 servings	10 servings (service)
Pane classico nero	90 g	360 g	900 g
Frozen preformed salmon burger (Thaw in the fridge for 24 hours before service, sear on a hot griddle)	150 g	600 g	1500 g
Hass avocado (Sliced thinly just before serving to prevent browning)	40 g	160 g	400 g
Fresh cucumber (Finely sliced with a mandoline)	20 g	80 g	200 g
Rocket (Washed and dried, crisp base layer)	10 g	40 g	100 g
Spicy chipotle mayonnaise (Spread on the top bun)	20 g	80 g	200 g
Tropea PGI red onion (Shaved thin, softened in cold water for 5 minutes)	15 g	60 g	150 g
Lemon (A few drops of fresh juice over the freshly cooked salmon)	5 g	20 g	50 g

Calculate the food cost of this recipe

Method for service

Mise en place: slice the avocado, cucumber and red onion; keep chilled and ready for assembly.
Heat the griddle to medium-high and lightly oil it.
Cook the salmon burger for 3-4 minutes per side until golden on the outside and cooked through.
Toast the split black bun on the griddle, 30-40 seconds per side.
Spread the chipotle mayo on the top bun.
Layer the rocket on the bottom bun, then place the freshly cooked salmon burger on top with a few drops of lemon juice.
Add the avocado slices, cucumber and shaved red onion.
Close with the top bun, press gently and serve immediately.

Salmon Burger with Black Bun: Black bun split and toasted, opened on the board

1. Black bun split and toasted, opened on the board

Salmon Burger with Black Bun: Spicy chipotle mayo on the top bun

2. Spicy chipotle mayo on the top bun

Salmon Burger with Black Bun: Rocket on the bottom bun

3. Rocket on the bottom bun

Salmon Burger with Black Bun: Freshly cooked salmon burger with lemon

4. Freshly cooked salmon burger with lemon

Salmon Burger with Black Bun: Avocado, cucumber and shaved red onion

5. Avocado, cucumber and shaved red onion

Salmon Burger with Black Bun: Burger assembled and ready to serve

6. Burger assembled and ready to serve

Menu notes

A light, fresh burger, ideal for those looking for an alternative to the classic beef burger. Pair with a pale ale or an iced citrus tea. On request, the chipotle mayo can be swapped for tartare sauce for a more classic version. Also available with a classic black bun (gluten-free on request: use the black gluten-free bun).

Suggested selling price: € 13.50 (indicative: it depends on the venue, area and actual costs).