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Article: Wild Salmon Burger With Homemade Toasted Sesame Bun on the Grill

Wild Salmon Burger With Homemade Toasted Sesame Bun on the Grill

Wild Salmon Burger With Homemade Toasted Sesame Bun on the Grill

Wild Salmon Burger With Homemade Toasted Sesame Bun on the Grill

Wild Salmon on the Grill

30 g breadcrumbs
250 g fresh salmon
handful of fresh dill finely chopped
juice of 1 lime
1 pinch of cayenne pepper


- mix the salmon in a cutter.
- Mix the salmon with the breadcrumbs, add the dill and a dash of lime juice and season with cayenne pepper and salt.
- Roll 2 balls and push them flat into burgers.

1 avocado
chili powder
lime juice

Crush the avocado and mix with a squeeze of lime juice, salt and chili powder

Buns: (the recipe of the buns belongs to
340 grams of flour
180 grams of Milk
9 grams of Dry Yeast
27 grams of Water
35 grams of Sugar
7 grams of table salt
70 gram Soft Unsalted Cream Butter
3 eggs
Extra flour

Before you get started, it is important that all ingredients are in grams. Keep this in mind, because 180 grams of milk is not necessarily the same as 180 milliliters.
For this recipe, we will start by preparing one tangzhong. This is a kind of roux, which ensures that the bread becomes soft and tender. To do this, put a saucepan on low heat and add 60 grams of milk, 27 grams of water and 20 grams of flour. Stir the ingredients well and bring to a gentle simmer, stirring regularly. Is it boiling? Let this happen for 30 seconds while you keep stirring and then remove the pan from the heat. Spoon the tangzhong into a bowl and rinse the saucepan.
Now put the saucepan on the fire again and add 120 grams of milk. Heat the milk to 35 degrees (measure this with a core thermometer) and then remove the pan from the heat. Then stir in the yeast and let it stand for 8 minutes.
Now take the food processor with the dough hooks. Put 320 grams of flour in the mixing bowl and add 35 grams of sugar and 7 grams of table salt. Mix this together on the lowest setting.
Now add the milk and yeast mixture while turning on the lowest setting and mix briefly with the other ingredients. Then add the tangzhong along with 1 egg and 1 yolk. Mix everything together on a slightly higher setting.
Now take 42 grams of soft butter and split it into 3 equal parts. Always add part and mix it through the dough. Only add the next part of butter when all the butter has been thoroughly absorbed. Repeat until all the butter has been added and then mix for another 8 minutes.
After this you should have a dough that is thinner than an average bread dough, but not very sticky. Is the dough still too sticky? Then add some flour and mix it through the dough.
Is your dough good? Then grease a large mixing bowl with some olive oil. Make a ball of the dough and place it in the bowl. Cover the bowl with foil and let the dough rise until doubled in size. This takes 1 to 1.5 hours.
Has the dough risen sufficiently? Then knock the air out of the dough. Then lightly flour your work surface and place the dough on it. Now divide the dough into 6 equal parts (I used a scale) and round each part nicely.
Now prepare the baking tray and cover it with baking paper. Brush the baking paper lightly with olive oil and divide the dough balls over the baking tray. Now cover the dough balls with cling film or a damp tea towel, but try not to touch the dough balls, so that they can rise nicely and do not stick. Let the bulbs rise until they have doubled in size. This takes 1 to 2 hours. Have the bulbs risen enough? Then turn on the oven and set it to 190 degrees. Then beat the remaining egg with a little water or milk and brush the bulbs with it. Now you could also sprinkle some sesame seeds over the sandwiches. Then slide the baking tray in the middle of the oven and bake the burger buns for 16 to 18 minutes, until they are nice in color. Meanwhile, melt the remaining butter in a pan and brush the burger buns with this as soon as they come out of the oven. Let the sandwiches cool down and then use them to make the most delicious burgers! Enjoy your meal!

 Wild Salmon Burger on the Grill

Warm greetings,




Cools Bob - +32 497 84 60 88

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