About this recipe:These savoury salmon burgers hold up well on the barbecue, especially if you use a nice fillet of wild salmon. Serve on a bap with lettuce, tomato, mustard and horseradish for a great BBQ main.
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1kg king salmon fillet, skinned and de-boned
100g dried breadcrumbs
80g minced red onion
1 tablespoon Dijon mustard
2 teaspoons horseradish
2 eggs, lightly beaten
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
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Method Prep:15min › Cook:10min › Extra time:30min › Ready in:55min
Prepare the salmon by cutting into strips, cutting the strips crossways, and chopping the fish until well minced. Be sure to remove any remaining bones.
In a large bowl, mix the minced salmon with breadcrumbs, red onion, Dijon mustard, horseradish and eggs. Season with rosemary, salt and pepper. Chill at least 30 minutes in the refrigerator.
Preheat an outdoor BBQ for medium-high heat.
Form the salmon mixture into 8 burger patties. Lightly coat each burger with olive oil.
Place salmon patties on the BBQ, and cook 4 or 5 minutes on each side.
These can be easily pan fried or grilled if it isn't BBQ season!