recipe 
yields
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)
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
Ingredients
Korean Spicy Mustard
steps
- 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.
- While burgers are cooking, fry eggs in butter in a hot nonstick skillet, sunny side up. Season with salt and pepper.
- 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
- Combine mustard powder and apple cider vinegar. Allow it to sit overnight to hydrate.
- 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
Date Published: 07.25.15
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- from Chef Craig Deihl of Cypress in Charleston, South Carolina
