3 Tbsp Gourmet Garden Thai Seasoning Paste (blend of shallots, cilantro, ginger, lemon
grass, garlic, and chilli pepper) – when I can’t find this I use a few Tbsp of cilantro, with 1 Tbsp each of ginger, garlic, and lemon grass & chop up 1-2 Thai red peppers
Salt and pepper
Other Ingredients
Brioche Bun, grilled until toasted to preference
2 Tbsp Half Fat Mayo
2-3 Tbsp Grainy Dijon Mustard
Smoked Havarti Cheese, sliced
Sprouts
Directions
Preheat an oven to 400 degrees F if planning to toast the buns.
In a large bowl combine the salmon patty ingredients. Form into equal sized patties.
In a well oiled cast iron skillet, over medium heat, fry each side until it has a golden crust and they reach an internal temperature of 150-155 degrees F. This should take around 4-5 minutes per side.
Toast the buns in the oven, being careful not to burn.
In a small bowl combine equal parts mayo and grainy Dijon mustard and stir well to make the aioli. Add a bit of garlic powder if desired.
Assemble the burger by adding the aioli to the bun, the salmon patty, smoked Havarti cheese, and some sprouts.
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