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Salmon burger with pistachios and guacamole

Salmon burger with pistachios and guacamole

Salmon burger with pistachios and guacamole, A healthy recipe proposed by German chef Sarahs Krisenhered. It has salmon, American pistachios, fried egg and pistachio guacamole. Surprise your palate and that of your guests with an original and sophisticated hamburger.

Ingredients (for 8 mini burgers):

For hamburger buns

125ml milk

25g butter

10g sugar

65ml water

150g flour

150g spelled flour

½ teaspoon salt

12g fresh yeast

1 egg

Milk to paint on

Chopped pistachios to sprinkle on top

For the pistachio guacamole

1 ripe avocado

½ lime

1 small garlic clove

½ handful of salted pistachios

Sea salt

Fresh pepper

Plus:

8 small salmon fillets, between 80-100g each

Baby spinach leaves

8 eggs

Sea salt

Fresh pepper

Frying oil

Preparation

Hamburger buns: Melt the butter and sugar in milk and add the water. Let cool until the mixture is warm. Put the two types of flour and salt in a large bowl, mix and undo the yeast. Add the milk mixture to the cup and throw an egg inside. With a food processor, with the kneading hooks of a hand blender or with the hands knead the mixture until an elastic and non-sticky dough is achieved. Add more flour if necessary. Divide the dough into 8 pieces of equal size and make round buns in the shape of a hamburger, then place in two baked trays lined with baking paper. Paint the rolls on top with a little milk and sprinkle chopped pistachios on top. Then cover with another sheet of baking paper and let stand for 60 minutes. Heat the oven to 200 ° C with a uniform heat distribution and bake the hamburger buns for about 14 minutes until lightly browned.

Pistachio Guacamole: Cut the avocado in half, remove the skin and bone and cut the pulp into small pieces. Using a fork, crush the pulp and add the juice of half a lemon. Chop a small garlic clove and mix with half a handful of chopped pistachios. Season with salt and fresh black pepper.

Pistachio Burger: For hamburgers, heat a little oil in a pan, then fry the salmon fillets, season with salt and pepper and put them on a plate. Keep the heat in the oven at 50 ° C. Then add a little more oil to the pan and gradually fry eight eggs. Season them with salt and pepper too.

To "assemble" the hamburgers, cut the muffins in half and fill them with spinach leaves baby the pistachio guacamole, a salmon steak and a fried egg each. Place the bread on top and serve immediately.

Chef's recipe in collaboration with www.americanpistachios.es

Photos, by American Pistachio Growers