Black Seafood Burger

Now, that’s what we call a proper taste of holiday bliss.

Wooden cutting board with lemon, garlic, and spring onions next to grater and pepper; black burgers with avocado and dip.

Black Seafood Burger with Avocado-Chili Dip

Difficulty level : easy | Cooking time: 30 min

Ingredients for 6 people

800 g	salmon
2	sprigs of fresh cilantro
1 tsp	fish seasoning blend
1 tbsp	sweet chili chicken sauce
1	lemon, zest only
100 g	arugula
100 g	shrimp

For the avocado-chili-garlic dip

2	mild chili peppers
1	ripe avocado
4 tbsp	yogurt
4 tbsp	mayonnaise
2 tbsp	finely chopped chives
1	clove of garlic
1	lemon, zest
5 g	ginger, finely grated
	salt, pepper, sugar

For the black burger buns

650 g	flour
400 ml	milk
1	egg
1 tbsp	salt
50 g	sugar
42 g	yeast (=1 cube)
80 g	butter
1 tbsp	chili
3	packets of squid ink (available at the fish counter in well-stocked supermarkets; may require advance ordering)

Black sesame burger on wooden board with orange shrimp filling, green salad, and wooden skewer.

Summer, Sunshine, SEAFOOD BURGER!

Today, we’re serving up an incredibly delicious burger with homemade black buns. The black burger buns alone are a real showstopper at the table. Combined with the salmon patty, prawns, and fresh, spicy avocado dip, this burger is a hit not only visually but also in terms of flavour.

Kela springform with filled cake on wooden surface, white bowl with mixture and serving spoon in hand

Black ceramic bowl with white dip on wooden board next to black burger and halved avocados

Preparation

Salmon Patties

Cut the salmon into small pieces and finely mince it in a meat grinder. If you don’t have a meat grinder, a food chopper works just as well. Add the spices, finely chopped coriander, and lemon zest. Finally, shape the mixture into beautiful fish patties using a burger press and sear them until crispy on the grill or in a pan.

Avocado-Chili-Garlic Dip

Halve the chillies and remove the seeds. Then place all the ingredients in a food processor, or alternatively in a food chopper, and blend thoroughly. Finally, season to taste with salt, pepper, and sugar.

Black Burger Buns

Dissolve the yeast in the lukewarm milk. Meanwhile, mix the flour with the sugar and salt. Add the liquid, squid ink, and butter to the flour mixture and knead into a smooth dough. Note: The dough is very sticky – but be patient and do not add too much flour. Leave the dough to rest for about 2 hours. Then divide into 80 g portions and shape into buns. Leave the buns to rise for another 30 minutes. Brush with a little beaten egg and sprinkle with dried chilli. Bake at 160°C for 8–10 minutes.

Tip: For perfectly shaped buns, you can use burger baking trays or flexible moulds. But they also turn out great without them!

How to Assemble the “Land and Sea” Seafood Burger

Halve the burger buns and lightly toast them, preferably in a pan with the cut sides facing down. Top with rocket, the salmon patty, and lukewarm shrimp. Add a little avocado dip. Finally, secure the burger with a skewer. Enjoy!