Salmon Burgers on Cloud Buns

Ingredients

为了面包

• 3个大鸡蛋
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 4 tablespoons (57g) cream cheese at room temperature
• 1/2 teaspoon nutritional yeast (optional)
• 1/2 teaspoon sesame seeds

For the burgers

• 1 1/4 pound (567g) skinless salmon fillet, pin bones removed
• 2个绿色洋葱，切碎
• 5 tablespoons vegan mayonnaise, divided
• 3/4 teaspoon dried dill
• 1/2 teaspoon lemon zest, finely grated
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon dill pickle, finely chopped
• 1 teaspoon lemon juice
• 4 medium romaine lettuce leaves

Directions

将烤箱预热至300°F（149°C）。用羊皮纸和烹饪喷雾剂涂上烤盘和外套。将鸡蛋分开，将蛋清放入中等的搅拌碗中，将蛋黄放在一个大搅拌碗中。将牙垢和盐的奶油加入蛋清。用手持式搅拌机搅拌，直到停下来并抬起搅拌器时，蛋清会变得很硬。搁置。

Add the cream cheese and nutritional yeast to the bowl with the egg yolks and beat until smooth. Gently fold the egg whites into the egg yolk mixture with a rubber spatula, being sure to not knock the air out of the egg whites; the mixture should still be foamy and fluffy. Spoon the mixture into 8 mounds on the prepared baking sheet, spreading the mixture into 4-inch (10cm) rounds. Sprinkle 4 of the rounds with the sesame seeds. Bake until light golden brown, about 25 minutes. Transfer the buns to a cooling rack and set aside.

Cut the salmon into 1/4-inch (.64) chunks. Working in small batches, chop the salmon into smaller bits with a sharp chef’s knife until the mixture is in tiny pieces, about 1/8 inch (.3cm). Put the salmon in a medium bowl and add the green onions, 2 tablespoons mayonnaise, dill, lemon zest, salt and pepper. Stir well to combine. Divide into 4 portions (about a heaping 1/2 cup/141g each). With slightly moist hands, press each portion into a 4-inch wide (10-cm) patty. Put the patties on a parchment-lined dinner plate and refrigerate for 30 minutes.

Meanwhile, make the tartar sauce by combining the remaining 3 tablespoons mayonnaise with the lemon juice and pickle; set aside. Coat a nonstick pan with cooking spray and set over medium heat. Add the salmon patties and cook without moving them until golden brown on the first side, 4 minutes. Gently flip the burgers with a silicone spatula and cook on the second side until the burgers are just cooked (the center will be opaque pink), 2–3 minutes. Do not overcook, or the burgers will be dry.

Put the salmon burgers on the bottom side of the 4 buns that don’t have sesame seeds. Top each burger with tartar sauce, lettuce and the remaining buns, sesame side-up. Serve immediately.

服务：4 |服务尺寸：1个发bun，1个汉堡和1 1/2汤匙牙垢酱

营养（每份）：卡路里：371;总脂肪：23克；饱和脂肪：6G;单不饱和脂肪：3G;胆固醇：229mg；钠：732mg;碳水化合物：3G;饮食纤维：1g;糖：1G；蛋白质：35克