These salmon and pancetta burgers are an excellent reason to fire up the grill. Add a little fennel salad on the side and repeat it over the summer!
Portions
4 servings
Preparation
20 minutes
Cooking
15 minutes
INGREDIENTS
Ingredients for the orange fennel coleslaw:
500 ml (2 cups) fennel, sliced thinly with a mandolin
15 ml (1 tbsp) olive oil
15 ml (1 tbsp) white balsamic vinegar
The zest and juice from one orange
Salt, pepper
Ingredients for the salmon patties:
575 g (20 oz) chopped salmon
1 egg
2 green onions, chopped
15 ml (1 tbsp) dry mustard
30 ml (2 tbsp) mayonnaise
65 ml (1/4 cup) breadcrumbs
1 pinch cayenne pepper
Salt and pepper to taste
Other ingredients:
4 slices of Fantino & Mondello’s Black Pepper Capicollo
4 burger buns
Mayonnaise
PREPARATION
In a small bowl, mix together all the orange fennel coleslaw ingredients and let marinate while you are preparing the salmon patties.
In a large bowl, combine the salmon patty ingredients and stir until the texture is smooth. Form 4 patties.
On a non-stick baking sheet over high heat on the BBQ grill, sear the salmon patties for around 4-5 minutes on each side., or until cooked through. Toast the Fantino & Mondello Black pepper capicollo slices and the burger buns.
Assemble the burgers by spreading the mayonnaise on the buns and topping with a salmon patty, one slice of Fantino & Mondello pancetta and fennel coleslaw.
STAY
INFORMED!
