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Salmon Burger (with Fondue)

30 min
10 min
2
This recipe features and celebrates the taste and texture of the "religieuse" (the last bit of crisp toasted cheese or crust that forms at the bottom of the fondue pot). If you’d like, you can also simply heat up the fondue and serve it as a filling for your burger!
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Ingredients
  • 1 fondue La Léonne by 1001 Fondues, snack size, 125 g (4 oz.)  
  • 1 egg white
  • 225 g (1/2 lb) skinless salmon, chopped
  • 30 mL (2 tbsp.) all-purpose flour
  • 30 mL (2 tbsp.) breadcrumbs
  • 1 shallot, chopped
  • 15 mL (1 tbsp.) chives, chopped
  • A little olive oil
  • 2 Kaiser sesame buns (or your favourite bread)
  • Salt and pepper

Filling

  • Fried mushrooms
  • Mayonnaise
  • Tomato
  • Arugula
Preparation
  1. In a bowl, combine egg white, salmon, flour, breadcrumbs, shallot and chives. Shape the mixture into 4 patties. Season to taste.
  2. In a non-stick skillet, heat oil over medium-high heat and cook patties on each side for 3 to 4 minutes or until salmon patties are cooked.
  3. Meanwhile, spoon cheese fondue, without heating, onto the cut side of buns. Place in skillet (fondue side down) and cook over medium heat until cheese begins to melt. Using a spatula, bring the cheese towards the bread until a “religieuse” (cheese crust) starts to form. Turn the buns and continue cooking for 1 to 2 minutes.
  4. Top burgers with mayonnaise, fresh tomato, fried mushrooms and arugula.

*Fillings are only suggestions; you can choose your own favourite ingredients.

À la Léonne
À la Léonne Le Naufrageur microbrewery

À la Léonne with beer is delicate yet full of flavour—a surefire crowd-pleaser. Léonne beer, made by Carleton-based microbrewery Le Naufrageur, offers citrus notes that perfectly set off the blend of Fromagerie de l’Isle cheeses.

It’s ready to cook with no need for added ingredients: just grab your favourite fruits and veggies. We especially recommend green apple or pear (yum!).

Check out our 1001 fondues