Fresh Salmon Burgers
So so easy to make and the best way to use forgotten salmon in the freezer. Move over canned salmon, frozen fillets is the way to go. I mixed with sweet-potato and used oats for a gluten free option.The tangy yogurt-mayo tartare is the perfect topping.
Ingredients
For the burgers:
- 300 grams sweet potato in cubes
- 500 grams salmon fillets no skin or bones
- 2 spring onions sliced
- 1/3 cup parsley chopped
- 2 Tbsp dill chopped
- 2 Tbsp capers drained
- 1 lemon zested
- 1 Tbsp dijon mustard
- 2 Tbsp mayonnaise
- 1 egg
- 1 cup fresh breadcrumbs or oats for a gluten free option
- ½ tsp black pepper
- ½ tsp paprika
- 1 tsp salt
For the sause:
- ¼ cup mayonnaise
- ¼ cup yogurt
- 1 Tbsp dill chopped
- 1 Tbsp capers
- 2 Tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Preheat oven grill at 240° C.
- Boil or roast sweet potatoes until very soft. Mash with a fork and leave to cool.
- Chop the salmon fillets into small pieces. Put salmon in a large bowl with the remaining ingredients and the cooled, mashed sweet potatoes. Mix well. Shape into 8 burgers.
- Place burgers on paper lined baking trays. Bake in the centre of the oven for 12-14 minutes turning once.
- Mix the sauce ingredients in a bowl. Serve burgers warm with sauce.