What happens when you apply the Foodpairing® method to a Hamburger? We will present two examples; one with salmon and one with pork.
Foodpairing® Salmon Burger
The core of the first burger is salmon. So if you want to create variations on top of this burger, look for salmon with the Foodpairing Inspiration Tool. To give you an overview of possible combinations, this is the Foodpairing® Tree of salmon.
Foodpairing Tree
We see a match with Cucumber, kelp and lemon. 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.
Salmon Hamburger – Cucumber – Kelp – Lemon
Ingredients
- 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
Preparations
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
Pork burger – Zucchini – Tomato – Basil – Aubergine
Italian burger The core of the second Hamburger is pork. We selected ingredients typical for Italy.
Ingredients
- 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
Preparations
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.
