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1
To prepare the buns: In a large bowl, combine water, buttermilk, yeast, sugar, and flour with a fork. Allow flour to hydrate for 10 minutes.
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2
Add salt. Knead dough (I prefer by hand) until elastic. Let prove, covered with a cloth, in a greased bowl for about 2 hours at room temperature.
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3
Roll out dough to a rough rectangular shape, and fold all 4 sides toward the middle to obtain a smaller rectangle. Place into bowl rim side down and let prove another 1/2 hour or so.
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4
Shape 8 buns and place on a baking tray lined with parchment paper. Let prove for another hour. Preheat your oven to 180u00b0C/350u00b0F.
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5
Brush buns with egg yolk and sprinkle with sesame seeds and some sea salt. Bake for 15-20 minutes until golden brown.
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6
For the burgers: When buns are shaped and wait for baking, dice and chop salmon to obtain a somewhat coarse mince.
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7
In a medium bowl, using your hands or a fork, combine salmon with egg, breadcrumbs, chopped cilantro or parsley, salt, pepper, and lemon zest. If necessary, add some more breadcrumbs. Refrigerate for 15-30 minutes.
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8
Shape mixture into 4 burgers, and generously sprinkle with sesame seeds on both sides. Refrigerate again for 15 minutes.
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9
In a large frying pan, fry until golden brown at medium heat, about 20 minutes (I use store-bought clarified butter).
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10
When buns are ready, take out of the oven and increase the heat to 200u00b0C/400u00b0F. Place mango slices (after peeling and cutting the fruit lengthwise) with a small dollop of butter and some brown sugar on top on a baking tray or in an oven proof dish. Bake for 5 minutes, then grill for another 3-5 minutes until slightly browned.
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11
Serve burgers in a bun with a slice of grilled mango on top, maybe with some mayonnaise or wasabi sauce by the side.
