Fresh Salmon Burgers {with Tzatziki Dressing}
These easy Salmon Burgers are a perfect twist on a standard burger. Full of healthy salmon and flavour, the fresh Tzatziki Dressing is a delicious accompaniment.
Servings: 4
Ingredients
- 500 g Salmon fillets Skinless and boneless
- 15 g Any fresh herb (dill, parsley or chives)
- 1 Lemon Zest only
- 1 tsp Garlic powder
- 1 Medium egg
- 4 tbsp Plain flour
- Salt and pepper
- 1-2 tsp Milk
- 50 g Peas Defrosted
- Olive oil
For the Tzatziki:
- 300 ml Natural yoghurt
- 1/2 Cucumber Grated
- 1 clove Garlic Crushed
To serve:
- Lettuce and burger buns
Instructions
- Cut the salmon into bite sized pieces and place in a food processor.
- Add the herbs, lemon, garlic powder, egg, flour, salt and pepper and pulse until you have a well combined mix. Don't over blend it, chop until it's JUST mixed.
- Add the peas and stir (by hand, not blending) in enough milk until you have a thick batter.
- Pour the oil in to a frying pan and heat.
- Spoon the burger mix in to four evenly sized patties in the pan.
- Cook for about 8-10 minutes on each side, until golden brown and cooked through.
- Meanwhile, make the tzatziki by mixing all the ingredients together.
- When the burgers are cooked, serve in buns with the lettuce and tomato, and the tzatziki.
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Notes
Cooking: Make sure the pan is nice and hot before dolloping in the batter. This will help them to keep their shape.
Milk: Add enough milk to make a ‘dollop-able’ consistency. Not too much or they’ll be runny.
Cooked through: Make sure the burgers are cooked all the way through before serving.
Serve suggestions: Inside the bun you could serve with lettuce, tomato, gherkins, and whatever else you fancy. I’d recommend making an easy salad and some homemade chips for the easy midweek win.
Nutrition
Calories: 294kcal | Carbohydrates: 15g | Protein: 31g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 110mg | Potassium: 889mg | Fiber: 2g | Sugar: 6g | Vitamin A: 317IU | Vitamin C: 21mg | Calcium: 135mg | Iron: 2mg