Description
These fresh salmon burgers with a creamy tzatziki dressing are a delicious and healthy twist on the classic burger. Made from skinless, boneless salmon fillets blended with fresh herbs, lemon zest, and peas, they are pan-fried to golden perfection and served with crisp lettuce and a refreshing cucumber-yogurt sauce.
Ingredients
Salmon Burgers
- 500 g Salmon fillets (skinless and boneless)
- 15 g Fresh herbs (dill, parsley, or chives)
- 1 Lemon (zest only)
- 1 tsp Garlic powder
- 1 Medium egg
- 4 tbsp Plain flour
- Salt and pepper, to taste
- 1-2 tsp Milk
- 50 g Peas (defrosted)
- Olive oil (for frying)
Tzatziki Dressing
- 300 ml Natural yoghurt
- 1/2 Cucumber (grated)
- 1 clove Garlic (crushed)
To Serve
- Lettuce leaves
- Burger buns
Instructions
- Prepare Salmon: Cut the salmon into bite-sized pieces and place them into a food processor.
- Blend Ingredients: Add the fresh herbs, lemon zest, garlic powder, egg, plain flour, salt, and pepper to the processor. Pulse gently until the mixture is well combined but still slightly chunky—avoid overblending to keep texture.
- Add Peas and Milk: Transfer the mix to a bowl, fold in the defrosted peas by hand, then add enough milk (1-2 tsp) to form a thick batter.
- Heat Oil: Pour olive oil into a frying pan and heat over medium heat until shimmering.
- Form and Cook Patties: Spoon the salmon mixture into four evenly sized patties and place them in the hot pan.
- Fry Patties: Cook the patties for approximately 8-10 minutes on each side, until golden brown and cooked through.
- Prepare Tzatziki Dressing: While the patties cook, mix natural yoghurt, grated cucumber, and crushed garlic in a bowl until combined.
- Assemble Burgers: Once the burgers are cooked, serve each patty in a bun with fresh lettuce and a generous spoonful of tzatziki dressing.
Notes
- Do not overblend the salmon mixture to maintain a nice texture in the patties.
- Make sure the pan is hot before adding the patties to achieve a golden crust.
- If the batter feels too loose, add a little more flour to help bind the mixture.
- Defrost frozen peas fully before adding to the mix.
- The tzatziki can be refrigerated for up to 2 days for best freshness.
