Hamburger and Foodpairing
What happens when you apply the Foodpairing Explorer to Hamburger? We will present two examples; one with fish and one with meat.
The core of the first burger is salmon. So if you want to create variations on top of this burger, select salmon in the Foodpairing Explorer.
Cucumber, kelp, lemon are popping up.
The cucumber and the tangy & salty seaweed bring out the green character of the salmon, while giving nice contrast with the mild meat. The lemon zest brightens up the flavours. Check out this combination in the Foodpairing Explorer®.
Recipe
- 100 g ground raw salmon
- 5 g egg white
- freshly grated zest of lemon
- chopped dill
- fine julienne of cucumber and marinated seaweed
- 50 g of mayonnaise
- 15 g of yoghurt
- freshly grated lemon zest
- salt and pepper
Preparation
Mix all ingredients for the salmon burger and season to taste. Make patties and fry them on the grill.
Mix the cucumber julienne with some marinated seaweed julienne
Mix all ingredients for the sauce and season to taste
Italian burger
The core of the second Hamburger is pork. We selected ingredients typical for Italy.
Recipe
- 200 g ground veal/pork
- 35 g sun dried tomatoes
- 2 g chopped basil
- 10 g chopped spring onions
- 30 g diced, fried zucchini
- 2 aubergines
- red wine vinegar
- olive oil
- rocket salad
- salt and pepper
- deep fried onion rings
- deep fried potatoes
Preparation
Mix all ingredients. Make patties of 110 g. Fry on the grill.
Make incisions in the aubergines. Cook them 1h at 180 °C in a preheated oven. Let them cool down for 10’. Cut them in half and remove the pulp. Blend with olive oil and season to taste. Add some red wine vinegar.
