Sweet and smoky salmon burgers make an easy weeknight dinner. Salmon is flavoured with garlic, chipotle and coriander and served with a creamy, slightly spicy adobo sauce.
Serve on a wholemeal bun or in a lettuce wrap with sliced tomato and onion. Ready in under an hour.
Ingredients
- 450 g skinless salmon fillet
- 1 garlic clove, roughly chopped
- ½ small onion, roughly chopped
- 2 large eggs
- 30 g wholemeal breadcrumbs
- 2 tbsp fresh coriander, finely chopped
- 1 chipotle pepper in adobo, finely chopped
- 1 tsp chilli powder
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp black pepper
Sweet and smoky adobo sauce
- 1 chipotle pepper in adobo
- 1 tbsp honey
- ½ tsp garlic powder
- 1 tbsp fresh coriander, finely chopped
- 2 tbsp light mayonnaise
- 60 g Greek yoghurt
To serve
- Wholemeal buns or lettuce leaves
- Sliced tomato
- Sliced onion
Method
- Preheat the oven to 200 °C.
- Pulse the onion and garlic in a food processor until finely chopped. Cut the salmon into large pieces, add to the food processor and pulse until the salmon is minced and holds together, but is not a smooth paste. Over-processing makes the burgers tough.
- Transfer the salmon mixture to a bowl. Add the eggs, breadcrumbs, coriander and seasonings and mix to combine. Shape into burgers.
- Line a baking tray with baking paper and spray with non-stick cooking spray. Arrange the burgers on the tray.
- Bake for 10 minutes, or until completely firm.
- For the sauce, finely chop the chipotle pepper and combine all sauce ingredients in a small bowl.
- Assemble the burgers with lettuce, tomato and onion if desired, and spread 1 tbsp of sauce on each top bun.
This recipe is intended as general inspiration. Always follow the dietary advice of your bariatric team, particularly during the first months after surgery.