Burger aux œufs de saumon, mozzarella panée et guacamole

Burger with Salmon Roe, Breaded Mozzarella and Guacamole

Discover this delicious recipe for burgers with wild salmon roe, breaded mozzarella, and guacamole with homemade buns for extra indulgence.

 

  • For the buns: Preparation: 20 minutes • Cooking: 15 minutes • Resting: 5 hours
  • For the burgers: Preparation: 20 minutes • Cooking: 10 minutes

 

Ingredients for 4 people

  • 120 g wild salmon roe
  • 2 balls of mozzarella
  • Bread crumbs (or stale bread, blended)
  • 100 g flour
  • 2 eggs
  • 2 avocados
  • Juice of 1 lemon
  • ½ bunch coriander
  • 20 g butter

 

For the buns

  • 500 g flour
  • 40 g fresh yeast (or 1 packet dry yeast)
  • 10 g fine salt
  • 25 g sugar
  • 20 cl water (or slightly more depending on the flour)
  • 8 cl milk
  • 1 egg
  • 30 g soft butter, in small pieces
  • Lettuce (optional)
  • Sesame or poppy seeds (optional)

 

Instructions

For the buns

  1. Mix the flour with salt and sugar in a large bowl.
  2. Warm the water and milk gently.
  3. Dissolve the yeast in the warm liquid mixture.
  4. Add to the flour mixture. Knead with a hook on speed 1 for 10 minutes until the dough detaches from the sides.
  5. Add the butter, mix again, and form a dough ball.
  6. Cover and let rest in the fridge for at least 4 hours.
  7. Portion into 100 g balls and place on a baking tray lined with parchment paper.
  8. Let rest for another hour at room temperature.
  9. Brush the top with egg yolk and sprinkle with sesame or poppy seeds if desired.
  10. Bake in a preheated oven at 180°C (356°F) for about 15 minutes.

 

For the mozzarella

  1. Slice the mozzarella evenly.
  2. Whisk the eggs in a deep dish. Place flour and breadcrumbs in two separate dishes.
  3. Dip the mozzarella slices first in flour, then egg, then breadcrumbs. Repeat the process a second time.
  4. Fry in a pan with some fat until golden.
  5. Drain on paper towels.

 

Ten minutes before serving

  1. Cut the buns in half and spread butter on the top halves.
  2. Place the mozzarella slices on the bottom halves and put in the oven.
  3. Brown in a preheated oven at 220°C (428°F) for 5 minutes.
  4. Mash the avocados with lemon juice and mix with chopped coriander.
  5. Assemble the burgers: place a spoonful of guacamole on the mozzarella slices and top with Petrossian wild salmon roe.
  6. Cover with the top bun and serve immediately.

 

Photographs: Marine de la Bretèche

Back to blog