This is a really great salmon burger recipe, tender and full of flavour. Add a little salad and you’ve got a great little meal. I served them with a refreshing cucumber salad. They were pretty quick to whip up for a weeknight dinner.
I like the idea of making my own patties, partly so I know the fish is really fresh, and so I can adjust the spices, depending on the preferences of the people eating them (including e!). It’s easy enough to chop up the salmon, but you could buy ground salmon if you prefer. I thought the patties would fall apart when frying, but they stayed together nicely.
I found the recipe here; I just added lime zest, used a little less curry paste, and made a lime mayonnaise to serve the burgers. You could also add a little tomato or other toppings to the burger as you see fit. I like my buns toasted, and just a little lime mayo and a slice of tomato.
Enjoy! This recipe serves two people.
What you need for two salmon burgers:
- 2 boneless, skinless salmon fillets, about 275g in total
- 2 teaspoons Thai red curry paste
- 4 cm piece fresh root ginger, grated finely
- 1 tsp soy sauce
- zest of one lime
- 1/4 bunch cilantro, finely chopped
- 1 tsp vegetable oil for cooking
- two buns
What you need for the mayonnaise sauce:
- a few tablespoons of mayonnaise
- a tablespoon or so of lime juice
- salt and pepper to taste
What you do:
- Finely chop the salmon. Add the curry paste, ginger, soy sauce, lime juice, and finely chopped cilantro and mix until well combined (or use a food processor). Refrigerate for about 10 minutes.
- Prepare the mayonnaise sauce by combining the mayonnaise, lemon juice, and a little salt and pepper.
- Add the oil to a pan on medium heat, then fry the patties 4-5 minutes per side.
- Enjoy them while they are hot!