Salmon and sesame burgers

• Toast the sesame seeds in a hot nonstick skillet for about 15 seconds, until lightly golden.
• Peel and finely chop the shallots.
• Remove the skin and any bones from the salmon, then finely chop it with a knife or mezzaluna, similar to how you would prepare salmon tartare.
• Place the chopped salmon in a mixing bowl. Add the ricotta, chopped shallots, toasted sesame seeds, and 1 tablespoon of breadcrumbs. Mix well.
• Cover and refrigerate the mixture for 1 hour. After chilling, divide it into four portions, shape each into a patty, and coat them with additional breadcrumbs.
• Slice the hamburger buns in half and place them cut-side up on a baking sheet. Toast under the broiler for 1–2 minutes, until lightly crisped.
• While the buns are toasting, heat 2 tablespoons of oil in a skillet over medium heat. Cook the patties for 1–2 minutes per side, turning carefully with a spatula.
• Cover the skillet and cook for another 30 seconds. Season lightly with salt.
• Remove the buns from the oven. Spread your preferred sauce on the bottom halves, then layer with tomato slices, the salmon burger, and a generous pinch of onion sprouts. Top with the other half of the bun and serve.

Chef’s Tip: For a brighter, more refreshing flavor, mix in ½ teaspoon of lemon zest or a pinch of freshly grated ginger with the salmon mixture.