Salmon and Sesame Burgers Gluten Free


600 g  salmon
1-2 tsp sesame seeds
1 package Schar Gluten Free Hamburger Buns
3 shallots
2 tbsp ricotta cheese
1 tomato
20 g onion sprouts
a little bit  Schar Pan Grati Gluten Free Breadcrumbs
a little bit yogurt
a little bit  Greek Extra Virgin Olive Oil
1 pinch salt



  • Toast the sesame seeds for 15 seconds in a hot non-stick pan.
  • Peel the shallots and chop them finely.
  • Remove the skin and any bones from the salmon, then chop it very finely with a knife or mezzaluna, as you would for a salmon tartare.
  • Transfer the salmon to a bowl and add the ricotta, the shallots, sesame seeds and 1 tablespoon of breadcrumbs.
  • Mix together and leave to rest in the fridge for an hour, then divide the mixture in four, shape into patties and coat them with more of the breadcrumbs.
  • Cut the Hamburger rolls in half and arrange on a baking tray with the cut side upwards. Toast them under the grill for 1-2 minutes.
  • Meanwhile, fry the burgers in 2 tablespoons of oil for 1-2 minutes on each side, turning them carefully with a fish slice.
  • Cover the pan and leave to cook for a further 30 seconds, then season with a little salt.
  • Remove the rolls from the grill, spread each lower half with the sauce and arrange the fillings on top: tomato, burger and a good pinch of onion sprouts. Top with the other half of the roll and serve.
  • Chef’s suggestion: For a fresher, more vibrant flavour, add half a teaspoon of lemon zest or a pinch of grated fresh ginger to the fish mixture.