EASY SALMON BURGERS
Who said burgers have to be unhealthy?! These Salmon Burgers are fresh and light, with a lemon-paprika mayo to top them off perfectly. PLUS, they are so easy to make and can be on the table within 25 minutes.
Equipment
- Meat / poultry / fish knife + chopping board x 2 + bread knife
- Scales / measuring spoons + cups
- Small-medium prep bowl + spoon
Ingredients
- 4 salmon fillets OR half a salmon side skinless and boneless
- 1 teaspoon sweet smoked paprika
- 1 large egg
- ¼ - ½ teaspoon salt*
- Generous amount of black pepper
- 60 g panko breadcrumbs
- 1 tablespoon olive oil
FOR THE LEMON-PAPRIKA MAYO
- 115 g mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- Salt & white pepper to taste
TO SERVE
- 4 brioche burger buns
- Lettuce leaves
- Oven chips or wedges if you like
Instructions
- Roughly chop the salmon fillets and add to your food processor. Add in the egg, paprika, salt & pepper. Whizz on high until salmon mousse-like in texture.
- Tip the salmon into to a mixing bowl, scraping down the food processor bowl with a spatula. Add in the breadcrumbs and mix in well with your hands. Then to make each patty, take a quarter of the salmon mixture and roll into a rough ball in your hands and then flatten it between your palms, into roughly ½ inch thick patties (if eating with little ones you can flatten theirs a little more). Repeat for the next 3 patties.
- Heat the oil in a frying pan/skillet over a medium heat. Then carefully swirl the oil around the pan and add in the salmon patties. Fry for 4 minutes each side, until deep golden brown and crispy.
- In the meantime, combine the lemon-paprika mayo ingredients in a small bowl and stir well.
- Slice the burger buns in half and lightly toast in a hot griddle pan briefly, or in the toaster.
- To assemble, top the bottom burger buns with a salmon patty and then some lettuce. Spread a generous amount of the lemon mayonnaise on the inside of the top bun. Any remaining mayo can be served as a dip for wedges or chips.
Notes
*use ¼ teaspoon salt if eating with younger children. See below notes if eating with baby or toddler.
If you are using a cast-iron skillet, cook over a medium-low heat.
If you can’t get skinless salmon fillets, just remove the skin yourself with a sharp knife.
Baby & Toddler
When you whizz the salmon, hold back the salt. Carefully remove around ¼ of the salmon mixture (or less) for baby’s patty (and mix with around ¼ of the breadcrumbs). Add your salt to the food processor and whizz again well to combine it for the rest of the patties. You can fry their patty in a separate small pan if you like.
Serve their burger deconstructed. Slice their salmon patty in half horizontally and then cut the two patty halves into finger-size strips. You can serve half a bun whole or in finger strips too, alongside sticks of their favourite veggies.
Nutrition
Calories: 882kcalCarbohydrates: 46gProtein: 46gFat: 57gSaturated Fat: 17gPolyunsaturated Fat: 18gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 290mgSodium: 870mgPotassium: 894mgFiber: 1gSugar: 1gVitamin A: 1339IUVitamin C: 2mgCalcium: 96mgIron: 3mg
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