- For the salmon burger place the garlic salmon and spring onion in Braun’s MQ 40 chopper/ blender accessory with its chopping insert. Attach to the MQ7 Hand blender and pulse on a medium speed until coarsely minced. Transfer to a bowl.
- Re-use the cleaned MQ 40 chopper/ blender accessory to finely chop the bread into breadcrumbs. Place bread pieces in the accessory attach to the hand blender and chop roughly. Add the breadcrumbs paprika dill egg lemon juice olive oil and a pinch of salt to the bowl. Mix together well and divide into 4 equal portions on a plate. Shape into patties cover and refrigerate for at least 30 minutes.
- With Braun’s MQ 7 Hand blender making a smooth lime mayonnaise is easier than you think. To prepare the mayonnaise place the egg yolks vinegar and mustard into Braun’s 600 ml beaker and attach the MQ 10 whisk accessory. Whisk starting at lowest speed and gradually increase to blend smoothly. While the motor is running pour in enough vegetable oil in a steady steam to form a thick mayonnaise. Add the lime juice to the mayonnaise. Stir until well combine and season with a little sea salt.
- To prepare the burgers lightly brush 1 side of each burger with olive oil. Place the burgers oil-side down on the barbecue. Cook for 2-3 minutes on both sides until the salmon is just cooked. They should be slightly pink and moist inside. Cut the rolls in half and place a spoonful of lime mayonnaise and a few lettuce leaves onto the lower part. Place the salmon & dill burger on top and garnish with pickled gherkins avocado slices and salad leaves.
This recipe was prepared using Braun’s MQ 7 Hand blender with its MQ 40 (1.25 l) chopper/ blender accessory its Beaker (600 ml) and its MQ 10 Whisk accessory like for example in our set: MQ 745 Aperitive.
This recipe can be also prepared using MQ 5045 WH Aperitive or MQ 545 Aperitive.