Burgers don’t have to be only made from meat, fish is a great lighter alternative. These juicy salmon burgers are favoured with the fun and vibrant flavours of Mexico and are perfect in a burger bun with your favourite toppings or even on their own with sweet potato fries and a side salad.
Salmon has to be one of my favourite fishes, even though it’s much lighter than eating a steak it still has that robust meaty texture about it. Plus, it’s lovely flavour lends itself well to so many cuisines. I love it flaked in a creamy sauce and served with pasta, marinated in a sweet chilli sauce served with stir fried vegetables or simply flaked through my salad for lunch. The possibilities are endless. Recently, I’ve loved making burgers with salmon and experimenting with different flavours.
Mexican food, don’t you just love it? It just reminds me of sunshine, carnivals and fun. Right now we’re right in the middle of a mega heat wave here in the UK. Sadly we’ve only had one BBQ so far this summer, but now the weather has turned a corner I can see a lot more on the horizon and these salmon burgers are sure to feature.
- 500 g skinless salmon fillets about 5 fillets
- 100 g /1 cup sweet corn
- 100 g /1/2 cup gluten free bread crumbs
- 1/2 red onion diced
- 8 Peppadew Hot Piquante Peppers chopped
- 1 clove garlic minced
- 2 tbsp chopped coriander
- 1 sachet of taco seasoning
- juice of 1/2 a lime
Gently chop the salmon fillets into small chunks and add to a bowl with all the other ingredients.
Stir together until well combined and portion the salmon mixture into 6 burgers. Allow to rest in the fridge for 10-20 minutes.
If cooking on the hob, heat a little oil in a pan and cook the burgers on each side until golden brown or just cooked through - about 5 minutes on each side. These cook perfectly on the BBQ, grill or baked in the oven.
Add more breadcrumbs if you feel that the mixture is too wet.
These burgers are seriously juicy and full of Mexican zing from the spices, lime and coriander. The sweetness comes from the added corn and the that I just seem to be throwing in everything these days. They add a subtle sweetness but also a spicy heat too – go try them if you haven’t picked up a jar yet!
I like to serve these burgers on a brioche bun with lettuce, red onion and my avocado salsa. On the side are always sweet potato wedges because, well, they just go so well with everything and I’m a bit obsessed!
Have you had the BBQ out yet? What are you favourite things to add to a burger?
*Recipe commissioned by Peppadew, but all opinions are my own.