Pork Mince Gravlax Sandwich Patties
This recipe represents a daring yet harmonious fusion between Nordic tradition and modern street food sensibilities. Inspired by Scandinavian gravlax—a delicately cured salmon—and fused with richly seasoned pork mince, these sandwich patties offer a stunning interplay of soft gravlax, umami-packed pork, and crisp artisan bread. The dish adds a sophisticated creativity to sandwich culture, transforming it into a gourmet experience.
Equipment
Griddle or large skillet
Spatula
Fine grater (for zesting)
Chef’s Knife
Cutting Board
Refrigerator (for chilling patties)
Ingredients
For the Pork Patty Mixture:
1 pound ground pork (minced pork) - preferably 80/20 fat ratio for juiciness
2 cloves garlic - minced finely
1 teaspoon ground fennel - adds Scandinavian herbal notes
1 tablespoon Dijon mustard
¼ cup fresh dill - chopped
1 teaspoon kosher salt
½ teaspoon ground black pepper - freshly ground
For the Additional Components:
- 4 pieces brioche buns - lightly toasted
- 4 oz gravlax - thinly sliced, preferably homemade or high-quality store-bought
- ½ cup crème fraîche - or high-quality sour cream
1 tablespoon lemon zest - freshly grated
1 cup arugula - washed and dried
¼ medium red onion - thinly sliced
Instructions
- In a large bowl, combine the ground pork, minced garlic, fennel, mustard, dill, salt, and pepper. Mix gently with your hands or a spatula until just combined—avoiding overmixing, which can toughen the patties.
- Form the mixture into 4 even patties roughly 4 inches wide and 3/4 inch thick. Place them on a plate, cover, and refrigerate for 20–30 minutes. This helps them hold shape while cooking.
- Heat a griddle or large skillet over medium heat (around 350°F / 175°C). Add a light coating of oil.
- Cook the patties for 4–5 minutes on each side, or until a golden-brown crust forms and internal temperature reaches 160°F (71°C). Let rest for 2 minutes.
- Meanwhile, in a small bowl, mix crème fraîche with lemon zest and a pinch of salt for a bright, tangy spread.
- Build the Sandwich: Spread lemon crème on both halves of the toasted brioche bun. Place the rested pork patty, add a layer of gravlax, a scattering of red onion, and a small handful of arugula. Cap with the top bun and press slightly to bring all textures together.
Notes
- You can substitute crème fraîche with Greek yogurt for a lighter, tangier twist.
- Gravlax can be replaced by smoked salmon if desired.
- Refrigerating the formed patties ensures they stay juicy and don’t fall apart during cooking.
Nutrition
Calories: 435kcalCarbohydrates: 5gProtein: 27gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 114mgSodium: 925mgPotassium: 438mgFiber: 1gSugar: 2gVitamin A: 547IUVitamin C: 7mgCalcium: 76mgIron: 2mg
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