Chef's Pulled Teriyaki Salmon Burger

Ingredients for 4 servings:

• 4 slices of wasabi cheese
• 2 boxes of daikon cress or regular cress
• 12 slice(s) cucumber(s)
• Butter for brushing the buns before topping
• 1 garlic clove(s), chopped
• 1 small piece(s) of ginger, approx. 15 g, peeled and finely chopped
• 100 ml soy sauce, light
• 70 ml mirin
• 15 ml rice vinegar
• 1 tbsp potato starch
• 1 dashes sesame oil
• 2 tbsp honey
• 20 g wakame
• 2 tbsp honey
• 3 tbsp rice vinegar
• 3 tbsp sesame oil
• ½ tsp chili pepper(s), dried, chopped
• 600 g salmon fillet(s)
• 1 tbsp rapeseed oil
• 250 g crème fraîche
• 1 tsp agave syrup
• ½ lime(s), juice
• 20 g fresh yeast
• 10 g salt
• 35 g sugar
• 210 ml milk
• 500 g wheat flour type 550
• 40 g butter, soft
• 1 tbsp butter, melted, alternatively beaten egg to brush the buns before baking
• 25 g sepia ink
• sesame

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

Chef’s burger with pulled salmon, teriyaki sauce, cress, crème fraîche, wakame and wasabi cheese in a black bun

For 200 ml of teriyaki sauce, bring the rice vinegar and mirin to a boil, add the ginger, garlic, soy sauce, honey and sesame oil and simmer gently for 10 minutes. Puree the sauce well with a hand blender. First mix the starch with a little cold water and then stir it into the simmering sauce with a whisk. Let the sauce simmer for another 1 minute to allow it to thicken, then let it cool. Sear the salmon fillet, skinless and boneless, in 1 tablespoon of rapeseed oil and bake in the oven at 80°C for 20 minutes. Shred it with two forks and stir in 150 ml of the teriyaki sauce. Mix the crème fraîche with agave syrup and lime juice. Wakame is available ready-made and marinated in Asian stores and supermarkets. If using dried seaweed, pour hot water over the wakame and let it steep, then drain well. Bring the honey, rice vinegar, sesame oil and chili to a boil, stir in the wakame and let it steep for a while. For 12 black buns, dissolve the yeast in the lukewarm milk and mix with all the remaining ingredients. Knead slowly in a food processor for 3 minutes, then knead on a high speed for 5 minutes. Alternatively, knead the dough thoroughly by hand for 10 minutes. The gluten structure should be well developed and the dough should have a smooth surface. Cover with a damp cloth and let rise for 1 hour at room temperature. Then divide the dough into 12 pieces, shape them into nice balls and let rise again, covered, for 1 hour. Brush with melted butter or egg and sprinkle with some sesame seeds. To ensure the buns are evenly distributed, bake them in a greased 10cm diameter baking dish. Place 50 ml of water in a heatproof container on the floor of the oven and bake the buns at 190 °C for 15-18 minutes. The remaining buns can also be frozen. Simply thaw and bake in the oven. Assembly: Halve the four required buns, butter the cut sides, and toast them on the grill rack. Top the bottoms with wakame and the prepared crème fraîche. Place 150 g of warm salmon on each bun and brush with a little more teriyaki sauce. Place a slice of wasabi cheese on top and melt briefly using the oven’s top heat/grill function turned up to full. Top with the cress and secure the bun lid on top with a skewer.