These healthy Salmon Burgers are not only packed full of healthy fats, but they are bursting with flavour too. We have used some of our favourite Thai flavours in these easy burgers, but they are easy to adapt with other flavours.
Prep Time10 mins
Cook Time10 mins
Chilling time30 mins
Total Time20 mins
Servings: 2 people
- 240 g salmon fillets skinned and cut in to chunks
- 3 garlic cloves
- 1 lemongrass stalk
- 4 shallots
- 30 g ginger
- 1 small green chillies
- 100 g wholemeal bread
- 2 limes (juice only)
- 4 tbsp 0% Greek yoghurt
- 4 tbsp fresh basil
- 1 tbsp olive oil
Put the bread in a food processor and blend until breadcrumbs.
Put the skinless salmon chunks, 2 of the garlic cloves, lemon grass, shallots, ginger, chillies and juice of 1 of the limes in a food processor and blend until a paste.
Take out and form into 2 burger patties.
Heat some oil in a pan and cook for around 4-5 minutes each side.
Meanwhile, put the Greek yoghurt, the last garlic clove, juice of 1 lime and the basil in a food processor (clean after using it for the salmon) and blend to make a sauce.
Serve in a bun (optional) with sauce on top of the salmon burger with slaw and lettuce (optional).
- If you want to make these burgers really crispy, then use panko breadcrumbs instead of wholemeal breadcrumbs.
- The key to keeping these burgers staying together is putting them in the fridge for at least 30 minutes before cooking (preferably an hour) and flipping them very carefully.
- Make sure the oil is nice and hot before adding the burgers to the pan.
- Not a fan of Thai flavours? You could just use some lemon juice and fresh herbs in these burgers, or add some Mexican seasoning instead.
Serving: 1burger and bun | Calories: 532kcal | Carbohydrates: 65g | Protein: 40g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 67mg | Sodium: 565mg | Potassium: 1100mg | Fiber: 8g | Sugar: 12g | Vitamin A: 360IU | Vitamin C: 29.9mg | Calcium: 236mg | Iron: 5mg