Photo by Andrew Cebulka

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4 burgers

  • 1½ pounds salmon ground, or finely diced by hand
  • 2 tablespoon shallots, finely minced
  • 1 tablespoon chives, minced
  • 2 teaspoons salt
  • Cracked black pepper to taste
  • 1 tablespoon extra virgin olive oil
  • 4 eggs
  • 4 tablespoons butter
  • 4 buns, preferably homemade
  • 4 tablespoons Korean spicy mustard (recipe follows)
  • ½ cup kimchi (can be purchased at your local Asian market)
  • Korean Spicy Mustard
  • 1½ cups Colman’s mustard powder
  • 1½ cups apple cider vinegar
  • 4 whole eggs
  • 1½ cups sugar
  • ⅓ cup sesame oil
  • ¼ cup Korean pepper flakes
  • ¼ cup + 2 tablespoons Korean pepper paste
  • 2 teaspoons garlic, minced
  • ¼ cup soy sauce
  • 2 tablespoons fish sauce
  1. In a mixing bowl, combine salmon, shallots, chives, salt, pepper, and oil. Form into 4 equal-size patties. Place burgers on a high-temperature grill and cook for 2 minutes on each side, cooking medium rare to medium.
  2. While burgers are cooking, fry eggs in butter in a hot nonstick skillet, sunny side up. Season with salt and pepper.
  3. Spread ½ tablespoon Korean mustard on the top and bottom of each bun. Add 2 tablespoons kimchi to bottom bun. Add salmon burger and top with egg.

Korean Spicy Mustard

  1. Combine mustard powder and apple cider vinegar. Allow it to sit overnight to hydrate.
  2. The next day, combine all ingredients, including mustard mixture, in a non-reactive bowl. Cook over a double boiler until slightly thickened. Remove from heat and refrigerate, stirring occasionally until cold.

Yield: 1 quart

  • from Chef Craig Deihl of Cypress in Charleston, South Carolina

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