Hamburger's bread and salmon burger

When I know that I will have a busy week, my dinners are sandwiches....or in this case....burger style of sandwich.

This bread recipe is easy to make and the result is a very soft bread that last three to four days without freezer. I prefer to freeze to maintain the moisture. This recipe is adapted from Hilmar's blog. Originally is a recipe for hot dog buns, and I changed the flour mixture.

Hamburger's bread

560 grams of bread's flour (approx. 12.5% protein)

140 gr. freshly milled flour

380 gr. water

1.5 teaspoon of salt salt

70 gr. sugar

2 teaspoons instant dry yeast

30 gr. milk powder

56 gr. egg (approx. 1 medium egg)

70 gr. butter at room temperature

Mix all the ingredients except the butter, and kneed them for 5-7 minutes. Add the butter, and kneed it for another 5-7 minutes. Let it rise for 2 hours. Divide the dough in nine pieces. Make balls, and let them ferment for another 60-90 minutes. Bake them for 12 minutes in a preheated oven at 200C. Let it cool.

Salmon burgers

250 grams of salmon

chopped fresh herbs: I used sage, dill. chives, green onions, parsley and cilantro.

1 egg

2 garlic cloves chopped

1 shallot chopped

salt

Take the skin off from the salmon. Chop the salmon in small pieces. Add the herbs, garlic, shallot, and egg. Season it with salt. Divide it in three burgers, and cook them at your choice (oven or pan). I fry them in olive oil about 3-4 minutes per side.

I served it with a salad of cabbage, cilantro and grated carrots with seasoned it with home made mayonnaise. Also, I included some mashed avocado in this burger. ENJOY!

Other sandwich/burgers' ideas for dinner are: 

Hamburger bread + tuna can with mayonnaise and avocado 

Hamburger bread + shrimps with mayonnaise and dill and avocado