Pulled Salmon Burger

A different kind of burger

Servings

2 servings

Prep Time

15 minutes

Cook Time

30 minutes

As we all know, a good burger is always good. But it doesn't always have to be a classic beef burger, this Pulled Salmon Burger with Basil Mayonnaise is a really good alternative!

It's super easy to prepare and can be done in no time on the Monroe Pro.

400 gram salmon, skin side up

50 gram mayonnaise
2 brioche burger buns
1 bunch basil
1 teaspoon lemon salt
1 lime
Lettuce

Soak the wooden plank for approx. 2 hours, then place the salmon with the skin side on the board.

Season with lemon salt and the lime zest.

Prepare an indirect and a direct zone on the Monroe Pro. To do this, simply set the Turbo Zone to maximum power. Then place the wooden plank on the Turbo Zone. As soon as it starts to glow, place the plank in the indirect zone.

The temperature in the grill should be approx. 160 to 180 degrees.

The salmon is ready after about 30 minutes and should have a core temperature of about 56 degrees.

For the mayonnaise, chop the basil in a food processor, then add the mayonnaise and season with the juice of the lime.

Tear the salmon with a fork and serve in a burger bun with the basil mayonnaise. Enjoy your meal!