Salmon Burger with kale, mushroom & orange

METHOD

Step 1

Wash & finely chop kale leaves. Drizzle with a little oil & juice of half a lemon. Sprinkle with salt and pepper, then massage the kale to soften. Set aside to rest.

Step 2

Slice mushrooms and saute in a pan with butter over medium heat until softened and just starting to brown.

Step 3

Segment the orange into slices and set aside.

Step 4

For the burger sauce, combine egg, miso, Dijon, herbs & lemon and blend with a sticker blender. While blending, slowly add the grapeseed oil in a fine stream. Stir in pickle and season with salt & pepper.

Step 5

Cook the burgers in a pan over medium high heat for 10 minutes, turning half way. After turning, cover each burger with sliced Gruyère and allow to melt.

Step 6

Toast the buns, then stack all ingredients to make your burger. Enjoy!

Ingredients:

1 x 200g Tassal Salmon Burgers

Gruyère cheese

1/4 bunch kale

1/2 lemon, juiced

2 Portobello mushrooms

2 tbsp butter

1 orange

1 egg

1/2 cup grapeseed oil

2 tsp miso paste

1 tsp Dijon mustard

1 tbsp fresh parsley

1 tbsp fresh dill

1 tbsp finely chopped pickle

Recipe Credit – Pete Campbell