Who doesn’t love a burger? We take a departure from the meaty version here and use salmon instead as it’s an excellent source of protein and omega-3 fatty acids.
We chopped the ingredients by hand because we were after a chunky texture but you could whiz them up in a food processor. No lemongrass paste? That’s OK, just add another 1/4 cup of herbs and zest and juice of another lemon. Feel free to substitute lemon for lime too.
Ideally, rest the burger patties in the fridge for 15 minutes so they firm up. Serve these quick, healthy and zesty burgers on a wholemeal or grainy bun with avocado, lettuce, tomato or whatever salad takes your fancy.
This recipe serves 6 and you can use leftovers the following day in a wrap or salad.
You will need
- 600g fresh salmon, skinned and boned (around 2 large fillets), finely chopped
- 50g breadcrumbs plus additional
- 2 eggs, lightly whisked
- 1 Tbsp lemongrass paste
- 1/2 cup coriander, finely chopped, including stalks
- 1/2 cup mint, finely chopped, including stalks
- 1 Tbsp soy sauce
- 1 lemon, zested
- Salt and pepper to season
- Olive oil for cooking
What you do
Put everything in a bowl and mix with your hands to combine. Shape into six patties. Add more breadcrumbs if the mixture is too wet and not holding its shape. Cook in a frying pan with olive oil or on BBQ for around 3 minutes each side or to your liking. Serve on buns with salad.