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.
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.
250 grams of salmon
chopped fresh herbs: I used sage, dill. chives, green onions, parsley and cilantro.
2 garlic cloves chopped
1 shallot chopped
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