Tonkatsu Glazed Salmon Burger, Grilled Asparagus, Spring Onion Mayo & Charcoal Bun

Life in Florida meant one thing amongst many. The House Of Blues Elwood Chicken Burger, if you know what I am talking about, you understand the importance. It was beyond delicious. But, as life happens, they changed the recipe, cutting back on the caramelised Onion Bun in favour of a cheaper, spontex scrub alternative and well, life was never quite the same.


But It instilled an inner quest within me. To create and keep on creating alternatives that deliver all the same levels of pure, hedonistic joy, in Burger Form. My current craze is these. Sticky Grilled Salmon, sweet & salty with tender young asparagus peeking out from a blanket of allium rich eggy mayonnaise, all wrapped up in a devilishly good, spiced charcoal bun. I’ve added cucumber ribbons for that fresh watery crunch that gives this burger everything it needs.

Ingredients:


Shichimi Togarashi Charcoal Buns


240g Strong Bread Flour

1 tsp Salt

2 tsp Sugar

130ml Whole Milk

30ml Water

7g Dried Yeast

1 Egg

35g Butter, unsalted, room temperature

10g Food Grade Activated Charcoal

1 tsp Shichimi Togarashi


1 Egg Yolk mixed with 2 tsp Milk

Shichimi Togarashi & Sesame Seeds to sprinkle


Tonkatsu Glazed Salmon


4 Salmon Fillets


4 tbsp Good Quality Tomato Ketchup

4 tbsp Worcestershire sauce

2 tsp Caster Sugar

3 tsp Soy Sauce


Spring Onion Mayonnaise


6tbsp Homemade Mayonnaise (or good quality store bought)

½ tsp Lemon Juice

3 Spring Onions, finely chopped

1 tsp Anori Dried Seaweed Flakes


Grilled Asparagus Spears & Cucumber Ribbons to serve


Method:


1. Start with the buns. Warm the milk to body temperature and add the yeast and sugar. Allow to stand for 5 minutes while you weigh the flour.

2. Add the flour & salt to a bowl of a stand mixer and mix well. Mix the yolk into the yeast mixture and pour into the centre of the flour.

3. Knead for 5 minutes using a dough hook (this can also be done by hand) or until the gluten has begun to activate and the dough appears smoother and more elastic.

4. Mix the butter with eth charcoal and Shichimi Togarashi and add in small pieces, kneading all the time and ensuring each piece is incorporated before adding the next.

5. Continue kneading for 8 minutes or until smooth, shiny & elastic. Transfer to an oiled bowl to prove until doubled in size (about 60 minutes)

6. Weigh the dough and divide into 4 balls. Form each one into a money bag shape, turn over and roll into a tight, smooth ball. Place seam side down on a lined baking tray.

7. Cover with oiled cling film and slow to prove again until doubled in size, around 40-60 minutes.

8. Preheat oven 190C. Brush the buns with egg yolk & mix combined and sprinkle with the seeds and spice.

9. Bake for 13-15 minutes or until risen and the base sounds hollow when tapped. Allow to cool completely.

10. Meanwhile mix all the glaze ingredients together and preheat your grill to high.

11. Pour the glaze over the salmon, keeping a little behind.

12. Grill the salmon until charred and done to your liking (time will vary according to the thickness) remove and brush with the remaining glaze.

13. Mix the ingredients for the mayonnaise together.

14. Split the buns, top with some mayo, asparagus and the salmon. Add the cucumber and al little more mayonnaise before popping the top on and devouring.