Tuesday, 8 April 2014

Salmon Burgers

With it feeling a lot like Summer outside, I was craving something fresh and reminiscent of the quickly approaching summer evenings. So, salmon burgers and a simple, green salad it was! It's an easy recipe, so let me know if you try it out!


For this recipe you will need (Yields 4 thick burgers): 
4 cans of boneless, skinless pink salmon
1/2 cup of rolled oats / bread crumbs / brown rice - I used gluten free steel cut oats.
2-3 eggs
1 tbsp of chopped parsley (fresh or dried)
1/2 lemon
1/4 cup of a mixture of fresh chopped garlic, shallots, green onions
1 tbsp of chilli flakes (can omit this if you're not a fan of spiciness)
1 tbsp of mustard
salt and pepper
olive oil
hamburger buns (I used Udi's gluten free buns)



Begin by placing the salmon into a bowl with the oats, then add the two eggs. Give it a quick stir. Then add the onion/garlic mixture, the juice of half of a lemon, the mustard, and the chilli flakes.



Next is the fun part: using your hands, combine the mixture. Try to form some patties and if they are not sticking together, add one more egg if needed. 



Next oil a grilling pan or a regular pan. Excuse my pan's battle scars, it has seen many a spatula in it's day. 


The nice thing about cooking these patties is you only have to cook them for a few minutes on medium high heat on each side, so cooking time is very little. You'll be eating in no time! 

Next, prepare your buns with your condiments. I used mayonnaise and sweet onion mustard. I topped the patties with spinach, but lettuce or something like arugula would taste amazing too. I served the salmon burgers with a spinach, lettuce, tomato salad topped with roasted salt and pepper almond slivers. I made my own lemon-vinaigrette too. It's a super easy meal. I hope you try it out!






Bon app├ętit and hope warmer weather is in the cards for you my friends! 

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