Chipotle Salmon Burgers

At the end of the week when you want something quick and easy how often do you give in to ordering a cheeky takeaway? Often laden with fat, salt and other hidden nasties a weekly takeaway soon adds up both in terms of pounds on the hips and from the purse strings. 

Try this super simple, delicious salmon burger recipe! All they need is a food processor plus a little chill time in the fridge and you have a healthy, nutritious take on a traditional burger.

I ramped up the flavour by adding my all-time favourite chipotle paste, but feel free to substitute this with some thai curry paste, or even pesto. Served in a seeded flatbread and loaded with salad, homemade guacamole, jalapeños and a zingy lime yogurt these make a fantastic, healthy alternative to a greasy beef burger!

Spicy Salmon Burgers

Serves 2

2 boneless, skinless salmon fillets (about 240g)

½ red onion, roughly chopped

1 garlic clove, chopped

1 tbsp chipotle paste

Salt and pepper to taste

½ tbsp rapeseed oil, for frying

 

1. Add all of the ingredients to a food processor and blitz to form a rough paste
2. Line a plate with cling film
3. Divide the mix into 2 portions – it will be sticky so best to use wet hands – and shape into burgers; place onto the lined plate and refrigerate for at least an hour to firm up
4. Once ready to cook, heat the oil in a non-stick pan over a medium heat. Fry for 4-5 minutes on each side  - try not to play around with them too much in the pan, allowing a crust to develop of each side will help hold them together
5. Serve in a bun or flatbread with your preferred choice of toppings!