Chef Lisa Dickie's Salmon Burgers with Spring Creek Quail Eggs
Fresh, flavourful, and ready in under 30 minutes. Chef Lisa Dickie of @dickiescookingschool keeps it simple with chopped salmon, fresh dill, and two Spring Creek quail eggs — the perfect binder for two seriously good burgers.
Ingredients
- 250 grams fresh salmon fillet
- 2 Spring Creek quail eggs, whisked well
- 2 tbsp mayonnaise
- 1 pring onion, finely chopped
- 2 tbsp panko breadcrumbs
- 1.5 tbsp fresh dill, chopped
- 1 tbsp sunflower oil, for frying
- 1 pinch salt and pepper, to taste
- fresh buns
Instructions
1. Prep the salmon: Carefully remove the skin from the 250 grams fresh salmon fillet fillet. Roughly chop the salmon so all the pieces are about half a centimetre thick — you want texture, not a paste.
2. Mix the patty mixture: Add the chopped salmon to a bowl along with the 1 spring onion, finely chopped, 2 tablespoons mayonnaise, 2 tablespoons panko breadcrumbs, 1.5 tablespoons fresh dill, chopped, and 1 pinch salt and pepper, to taste. Stir to combine.
3. Add the quail eggs: Pour in the 2 Spring Creek quail eggs, whisked well and gently fold everything together. The quail eggs bind the mixture beautifully without weighing it down.
4. Form and rest: Shape into two patties and let them rest for 10 minutes. This helps them hold together in the pan.
5. Cook the patties: Heat 1 tablespoons sunflower oil, for frying in a pan over high heat. After a couple of minutes, reduce to medium. Cook the patties 3–4 minutes per side until nicely browned and cooked through.
NOTE FROM CHEF LISA
Serve on a toasted bun with extra mayo and a sprig of fresh dill, or alongside a crisp salad. The quail eggs are the secret here — just two is exactly the right amount.
