Salmon Burgers
Succulent, freshly cooked fillings layered in a toasted artisan bun with melted cheese, crisp seasonal salad, and signature house sauce.
Ingredients
- • 2 skinless salmon fillets
- • zest of 1 lemon
- • 5 g fresh chives (chopped)
- • 1 slice of bread
- • 1 egg yolk
- • 100 g fat free Greek yoghurt
- • 1 tsp Dijon mustard
- • 1/2 tsp dried dill
- • 4 slices of pickled gherkins (finely chopped)
- • 1 tsp of the pickling vinegar from the gherkins
- • a pinch of white granulated sweetener or sugar
- • salt and freshly ground black pepper
- • low calorie cooking spray
- • 2 wholemeal bread rolls
- • mixed salad (to serve)
Preparation Steps
Cut the bread into chunks and blitz in a food processor to make fine breadcrumbs. Place into a large mixing bowl.
Cut the salmon into chunks and place in the food processor. Blitz for a few seconds using the pulse function. Don't over process, you are looking for a rough chopped mix, not a smooth blend.
Add the chopped salmon to the breadcrumbs along with the lemon zest, chives and egg yolk. Season well with salt and pepper and mix until well combined.
Shape the salmon into burger shapes, about 2cm thick and pop in the fridge while you make your sauce.
In a small bowl, mix together the yoghurt, mustard, dill, chopped pickles and a teaspoon of the pickling vinegar. Add a pinch of sweetener or sugar and some salt and pepper to taste. Mix well.
Spray a non stick frying pan with low calorie cooking spray and place over a medium heat. When hot, carefully place the salmon burgers in the frying pan and cook for 8-10 minutes, turning carefully once. The outside should be golden and inside an opaque pink.
Split the wholemeal rolls and toast if you wish. Fill with the mixed salad and pop a burger on top. Top with the yoghurt dressing and serve with some extra salad on the side.