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Salmon Burgers

myvirginkitchen's picture
Barry shows you how to make some super easy, super tasty salmon burgers with a wicked redcurrant cous cous
Ingredients
  Salmon 400 Gram (skinless chunks)
  Red onion 1 Medium, chopped finely
  Bread slice 1 , torn into small pieces
  Egg white 1 Medium
  Fresh basil 1 Tablespoon
  Ground black pepper 1 Teaspoon
For the cous-cous
  Cous cous 150 Gram
  Red currants 50 Gram (fresh ones)
  Olive oil 1 Tablespoon
  Cracked black pepper 1 Teaspoon
For the burgers
  Yellow pepper 1 Medium
  Asparagus spears 6 Medium
  Butter 1 Teaspoon
  Olive oil 2 Tablespoon (for frying patties)
  Ciabatta bread/Focaccia bread 2 , toasted (Rolls)
  Tomato 1 Large
  Rocket lettuce/Fresh baby spinach 1 Cup (16 tbs)
For the mayonnaise dip
  Mayonnaise 1 Cup (16 tbs)
  Fresh mint 2 Teaspoon, chopped
  Fresh basil 2 Teaspoon, chopped
  Orange 1 Small, zested and juiced
  Lime 1 Small, zested and juiced
Directions

MAKING
1. Combine onion, tablespoon basil, bread pieces, salmon, black pepper and egg white in a food chopper or processor. Chop until minced
2. Make round patties with the fish mixture. Place them in the refrigerator for 20 minutes.
3. In the meantime, combine mayonnaise, basil and mint in a bowl. Add teaspoon each of orange and lime zest then squeeze orange and lime juice in. Mix it well. Let chill in the refrigerator.
4. Cover cous-cous with boiling water. Let sit covered for 5 minutes.
5. Fluff the soaked cous cous with a fork and add in the basil, mint, red currants, olive oil, lime juice and zest, orange juice and zest and cracked pepper. Mix it well.
6. Heat two pans. In one add diced bell pepper and asparagus and saute till tender crisp.
7. In the second pan fry the salmon patties in olive oil, 3-4 minutes on each side.
8. Take out the yellow pepper and asparagus in a bawl and add a teaspoon of butter.

FINALIZING
9. To put the burgers together, put the buns serving plates, spread the prepared mayonnaise, top with rocket or spinach, tomato slices and yellow pepper. Now place a salmon patti over each bun base. Close with the other half of the bun.

SERVING
10. Serve the burgers with the remaining peppers, and asparagus and the cous-cous on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Taste: 
Savory
Method: 
Assembled
Dish: 
Burger
Ingredient: 
Salmon
Interest: 
Easy
Restriction: 
High Fiber, High Protein
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
2

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