I love a good burger, and mostly order beef burger when I go to a burger joint. But beef burger could be really greasy. So I decided to take on a healthier spin and make this salmon burger. I love that it’s rich in flavor yet light and fresh-tasting. It is a great way to curb my cravings for burger without all the guilt that comes with a regular burger. The tzatziki is a good alternative to mayonnaise and the tangy and citrusy flavor is a the perfect match to the salmon patties.
2 burger buns
200 gr salmon
1 small egg white
2-3 tbs chopped spring onion
1 tbs chopped parsley or coriander
1/2 tsp Dijon mustard
1/2 cup panko breadcrumb
Salt and black pepper to taste
1. Roughly chop the salmon into large pieces and place in the bowl of a food processor with the eggwhite, spring onion, parsley or coriander, Dijon mustard, salt and black pepper. Pulse briefly, only 3-4 times, until the fish is very roughly chopped but not pureed.
2. Divide the mixture into 2 and form into large patties. Refrigerate for 30 minutes to help them set.
3. Heat the olive oil in a large frypan over medium heat. Sear the burgers for 1-2 minutes each side, turning carefully, until golden brown on each side.
4. Top each burger bun with lettuce, salmon patty, tzatziki and tomato. Serve immediately.
1 small cucumber, deseeded and grated
150 gr greek yogurt
1/2 lemon, zested
1/2 tsp lemon juice
1 garlic clove, grated
Salt and pepper to taste
1. Combine yoghurt, cucumber, garlic, lemon rind, lemon juice, salt and pepper in a bowl. Cover. Refrigerate until required.