June 27, 2020


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 Madagascar Black Pepper Olive Oil
4 eggs
4 tablespoons Butter Olive Oil
4 buns, preferably homemade
4 tablespoons Korean spicy mustard (recipe follows)
½ cup kimchi (can be purchased at your local Asian market)


Korean Spicy Mustard
1½ cups Colman's mustard powder
1½ cups apple cider vinegar
4 whole eggs
1½ cups sugar
⅓ cup Toasted 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


In a mixing bowl, combine salmon, shallots, chives, salt, pepper, and Madagascar Black Pepper Olive 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 Olive Oil 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.

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