Salmon Tuna Burgers!
A curious combination of rough chopped salmon and tuna!
I started by skinning the salmon fillets, chopping the salmon and tuna together into a very rough (1/3″ dice) chop.
I applied some garlic powder, a little soy sauce, and Transglutaminase (Meat Glue), then lightly mixing to coat.
I packed measured amounts into vacuum bags, and sealed, then gently pressed into patty forms inside the sealed bags.
The bags rested in the refrigerator overnight to allow the Tranglutiminate to glue the pieces together.
The now glued together patties went into the Sous Vide at 129 degrees for 20 minutes to pasteurize.
After pasteurization the patties went into an ice water bath to crash the temperature.
At this point we did a light egg wash and a toss in a mixture of panko bread crumbs flour, garlic powder, onion powder, thyme, dry oregano, salt, pepper, and MSG.
Into the shallow fry they go until each side is nice and crunchy.
The buns were toasted with a little spray canola oil and garlic powder, then given a generous coat of Dukes Mayo with chopped dill mixed in!Tags: Sous Vide