Pistachio Burger with Salmon, Fried Egg, and Pistachio Guacamole
Yield: 8 small burgers
Ingredients
For the burger buns
½ cup milk
1¾ tablespoon butter
2½ teaspoon sugar
¼ cup water
1¼ cup all-purpose flour
1¼ cup spelt whole meal flour
½ teaspoon salt
1 tablespoon baker’s active dry yeast
1 egg
Milk for brushing on top
Chopped salted unshelled pistachios for sprinkling on top of buns
For the pistachio guacamole
1 ripe avocado
½ lime
1 small garlic clove
½ handful salted unshelled pistachios, chopped
Sea salt
Fresh pepper
Other ingredients
8 small salmon fillets, approximately ¼ pound each
Baby leaf spinach, washed
8 eggs
Sea salt
Fresh pepper
Oil for frying
Instructions
Buns
Melt the butter and sugar into the milk and add the water. Leave to cool until the mixture is tepid.
Put both types of flour and the salt into a large bowl, mix, and add in the yeast. Add the milk mixture to the bowl and crack in an egg.
With a food processor/the kneading hooks of a hand mixer or your hands knead the mixture into an elastic, non-sticky dough. Add more flour if necessary.
Split the dough into 8 equal-sized pieces and shape into round buns, then place on the two baking trays lined with baking paper. Brush a little milk on the buns and sprinkle chopped pistachios on top. Then cover with another piece of baking paper and leave to rise for 60 minutes.
Heat the oven to 390°F and bake the burger buns for approximately 14 minutes until lightly browned.
Pistachio guacamole
Halve the avocado, remove the skin and the pit and chop the flesh into small pieces. Using a fork, mash the flesh, and stir in the lime juice. Crush a small clove of garlic in and mix in half a handful of chopped pistachios. Season with sea salt and fresh black pepper.
Pistachio burgers
For the burgers, heat some oil in a pan, then in portions fry the salmon fillets, season with salt and pepper and lay them on a plate. Keep warm in the oven at 120°F. Next add some more oil to the pan and gradually fry eight eggs. Season with salt and pepper.
To serve:
Halve the buns and fill them with baby leaf spinach, pistachio guacamole, a salmon fillet and a fried egg. Place the top half of the bun on the burger and serve immediately.
Nutritional Information per Serving:
506 calories, 38 g protein, 23 g fat, 6 g saturated fat, 37 g carbohydrates, 6 g fiber, 279 mg cholesterol, 387 mg sodium.
