How To Cook Mini Burgers With Pineapple, Teriyaki Sauce, Avocado And Salmon - Recipe

Published on: 24/01/2022 | Last Updated: 28/01/2022
How To Cook Mini Burgers With Pineapple, Teriyaki Sauce, Avocado And Salmon - Recipe

Learn how to cook "Mini burgers with pineapple, teriyaki sauce, avocado and salmon". Delicious recipe.

If you are a fan of fast food, you probably love burgers. There is a way to include more varied and healthier products when making your favorite sandwiches. Here's a suggestion for an explosion of flavors!

Required products :

For the glaze:

  • 2 tea cups brown sugar
  • 1 1/2 teaspoon pineapple salt
  • 1 teaspoon water
  • 1/2 cup Teriyaki sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1/2 onion (finely chopped)
  • 4 cloves garlic (crushed)
  • 2 tablespoons finely chopped ginger root

For the salmon burger:

  • 600 grams of salmon fillet (without skin)
  • 2 tablespoons mayonnaise
  • 2 green onion stalks - use only the green part
  • 2 avocados
  • Salt and pepper
  • 6 slices of pineapple
  • 12 small cakes
  • 1 1/2 teaspoon watercress
  • 3 tablespoons olive oil or vegetable oil

Method of preparation :

In a large saucepan, mix the sugar and pineapple juice, add the water, teriyaki sauce and soy sauce, heat over medium and wait for the sugar to melt. Turn up the heat until the mixture boils, then reduce it and add the vinegar, onion, garlic and ginger. Continue cooking for 30 minutes until the liquid is reduced by half. Be careful not to overheat the hob, small bubbles should form and the sauce should not boil too much. When the glaze has reduced, remove from the heat and allow to cool.

Cut the salmon into pieces and put half of it in the bowl of the food processor. With a few pulsating movements, cut the salmon into small pieces (about 5 pulses), then add the mayonnaise and the remaining pieces of salmon. Keep pulsing until well mixed, but do not overdo it, you should feel pieces of fish.

Mix the salmon with the finely chopped green onions and form 12 small burgers. Put them in a tray lined with baking paper and put them in the fridge until you are ready to continue.

In a bowl, mix the avocado and salt it.

Heat a non-stick pan over medium heat and add 2 tablespoons of fat. Put the pineapple slices and brush them with the glaze you have prepared. Turn them over and spread the sauce on the other side, turn them once more. Take them out on a plate and set them aside.

Add the remaining 1 tablespoon of fat to the pan. Season the salmon meatballs with salt and pepper and fry them in the pan. Fry them for 2 minutes on each side until golden. Spread the sauce on each side and bake for another 1 minute on both sides. If you prefer them to be better baked, increase the cooking time by another 1 minute with each turn.

Assemble the hamburger in the following order: divide the bread into two, put watercress at the bottom, salmon burger, avocado puree, glazed pineapple and close the hamburger with the other half of the bread.

Stick with a long stick and serve!

See how to make your own Teriyaki sauce!

 

More on the topic:
  • Classic hamburger sauce
  • Vegetable hamburger with eggplant and sweet potatoes
  • Juicy burgers in bacon in the oven
  • Potato burger with chicken


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