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Wild salmon burgers

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Try a healthier take on burgers, with a wild salmon version. It's also great covered with a cabbage slaw and wasabi mayo or served with a veg and rice bowl

Nutrition: Per serving
NutrientUnit
kcal235
fat11g
saturates2g
carbs12g
sugars1g
fibre1g
protein22g
salt1.15g
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Ingredients

  • 2 large eggs
  • 2 x 212g cans wild salmon, drained
  • 60g panko breadcrumbs
  • 2 tbsp finely chopped coriander
  • 2 spring onions, finely chopped
  • 1 thumb-sized piece ginger, peeled and finely grated
  • 2 garlic cloves, grated
  • 1 large lime, juiced
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp extra virgin olive oil

To serve

  • 4 burger buns
  • mayonnaise
  • 1 large avocado, thinly sliced
  • lettuce leaves

Method

  • STEP 1

    Whisk the eggs in a large bowl. Add the salmon and use a fork to mix well so no large chunks remain. Add the panko, coriander, spring onions, ginger, garlic, lime juice and soy. Mix well, and form into 4 x 1.5cm thick patties. Chill if not cooking right away.

  • STEP 2

    Heat the olive oil in a frying pan over a medium high heat, and cook the patties until golden brown and cooked through, about 4 mins per side.

  • STEP 3

    Spread mayonnaise all over the cut sides of the burger buns, add a salmon patty to each bun. Top with avocado and lettuce. Place the bun top on and serve.

    Recipe extracted from Eat to Beat Depression and Anxiety: Nourish Your Way to Better Mental Health in Six Weeks by Dr. Drew Ramsey, published by HarperWave, £22.

Goes well with

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