1. Cut the salmon fillet into 0.5 cm thick pieces. Place three quarters of the resulting mass in a large bowl. Place the remaining fish in a blender and add mustard, mayonnaise, 1 tbsp. l. lemon juice, ½ tsp. Grind the zest and cayenne pepper. Next, transfer this mixture to a large bowl with the fish fillets. Add finely chopped green onions, 2 tablespoons of bread crumbs, salt and pepper to taste. Mix everything carefully (do not crush the minced meat).
2. Form 4 cutlets (8-9 cm in diameter), place them on a plate and refrigerate for 20 minutes.
3. After half an hour, heat the olive oil in a large frying pan over medium heat. Dredge the fish cakes in the remaining bread crumbs and place in the pan. Cook, frying on both sides for 3 minutes. Then remove the cutlets from the heat, pat dry with a paper towel to remove excess fat, and add salt to taste.
4. Cut each bun into two pieces and toast them in the toaster.
5. One last push left! Assemble the burgers: bottom bun, fish cake, spoonful of tartar sauce, 5 sprigs arugula, top bun. Ready!

Ingredients:

• salmon (skinless and boneless) 400 g
• green onion 1 bunch
• salt 1 tbsp. spoon
• ground black pepper to taste
• buns (burgers) 4
• lettuce leaves 4
• tomato 1
• cucumber 1
• vegetable oil 2 tbsp. spoons

Anyone who loves the now fashionable meat burgers can try fish burgers. It's also very tasty.

Preparation: First of all, prepare and heat the grill.
Finely chop the salmon fillet and mix with green onions, salt and pepper.
From the resulting mass, form flat burger patties.
Place baking foil on the grill and grease it with oil.
Fry the cutlets on each side for 2 minutes.
Now you can make burgers, take buns, lettuce, tomatoes, cucumbers, onions and fill the burger as you want. You can add any sauce to your taste, for example, tartar.

You can also fry the cutlets in a frying pan, also frying for 2 minutes on each side.

Ramen is a Japanese dish made with wheat noodles. It is usually prepared in inexpensive Japanese restaurants. You could even say that ramen noodles are fast food. Lately, it has become fashionable to make burgers out of it, although I prefer to call them hamburgers. Today we will prepare an adapted version - Burger Ramen... from doshirak

In a nutshell, a ramen burger is two “buns” made from fried noodles with a patty, herbs and cheese in between. The hamburger doesn't take long to cook. You can take this fast food with you on the road or if you are going outdoors.

To prepare we need:

Ingredients

• 1 package of doshirak (or any other instant noodles)
• 1 egg
• frying oil
• 1 beef cutlet
• soy sauce
• Sesame oil
• 1 green onion, chopped
• 1 piece of cheese

Burger Ramen Show recipe preparation

Cooking Ramen burger

Our ramen burger is ready!

• — Delicate product —

  Compared to fish, meat has a rigid structure. If you leave it at room temperature, even after some time the fat in it will remain solid. Fish is a more delicate product in this regard. Its structure is more susceptible to changes in ambient temperature, which significantly complicates the process of forming cutlets - they simply do not hold together. To improve the adhesion between the chopped fish, add flour, breadcrumbs or cornstarch. But it is these additives that make the cutlet denser, drier and “dilute” the fishy aroma.

• — What’s bad about a combine harvester —

  The second common way to increase the binding of pieces into a single mass is to use a food processor for chopping. When crushed and mixed at high speed, fish proteins form a sticky mixture, which itself begins to hold the mass together, and it is much more convenient to mix in a food processor. The disadvantage of this method is that instead of a soft, juicy texture, you get fish puree with an elastic structure. This effect can be smoothed out by reducing the number of pulses so that it’s not quite a mess, but you won’t be able to completely get rid of it. The texture of such cutlets will be far from ideal.

• — Manual grinding —

  Hand chopping gives the best texture. The fish should be cut into small cubes, almost like for tartare. It is, of course, more difficult to work with such an initial product, but then the cutlet will look more like something that has the right to be called a fish burger, and more like a loose fish cake from the canteen.

• — Breading decides everything —

  In order not to burden the texture with binding additives and at the same time to ensure that the cutlet does not fall apart, these same additives can be used for breading. Panko breadcrumbs are ideal for this. Firstly, they create a strong crust that does not form on its own on a fish cutlet without additives, and secondly, the breading acts as an insulator, trapping heat and ensuring delicate cooking of tender fish. Due to the texture of fish cutlets, grilling is contraindicated. It is best to fry them in a frying pan in a large amount of oil - then they turn out juicy and tender on the inside and crispy on the outside.

• — Fish burger —

  Ingredients for 4 servings:

  680g boneless, skinless salmon, very finely diced by hand
  3 tbsp. a mixture of chopped fresh parsley, tarragon and chives (about 4 tsp each parsley and chives, 1 tsp tarragon)
  1/4 tsp. ground coriander seeds
  One 2.5cm piece fresh peeled ginger, grated (optional)
  Coarse salt, freshly ground black or white pepper
  1 cup panko breadcrumbs
  60 ml vegetable oil
  4 burger buns, cut in half, brushed with butter and fried

  For the remoulade:
  1/2 cup plus 2 tbsp. mayonnaise (150 ml)
  1 tbsp. dried salted capers, chopped
  4 gherkins, chopped (about 1.5 tbsp)
  2.5 tsp chopped fresh parsley leaves, tarragon and chives (about 1 tsp each parsley and chives, 1/2 tsp tarragon)
  2 tsp lemon juice
  1 tsp Dijon mustard
  1/2 tsp. ready horseradish
  Coarse salt, ground black pepper

  Preparation:

  In a medium bowl, combine fish, herbs, coriander seeds and ginger (if using). Stir well, then season with salt and pepper (you can test a small patty and fry it to test for salt and then adjust the amount to your liking). Place in the refrigerator. Meanwhile, prepare the remoulade.

  Prepare all ingredients. In a small bowl, mix mayonnaise, capers, gherkins, herbs, lemon juice, mustard and horseradish until smooth. Season with salt and pepper. Place in the refrigerator.

  Place panko in a bowl and line a baking sheet with parchment paper. Divide the patty mixture into 4 equal parts and, working with one at a time, roll into a ball and then flatten into a 1-inch patty. Use your hands to seal the cracked edges. Place one cutlet at a time in breadcrumbs, sprinkle them on top of the cutlet and press lightly with your hands. Place the finished breaded cutlet on a baking sheet. Repeat with remaining minced fish.

  Pour oil into a large cast iron skillet and heat over medium-high heat. Gently lower the cutlets into the oil and fry, turning once or twice, until lightly browned on both sides and an internal temperature of 48 degrees, about 10 minutes. Adjust the heat as needed during cooking to prevent the crackers from burning.

  Place the cutlets on a paper towel and season with salt. Spread remoulade on the bottom and top halves of the bun. Place the cutlets, add onion rings, lettuce and any other filling to your liking. Cover the burger with the other half of the bun and serve immediately.