Smokey Salmon Burgers

Smokey Salmon Burgers

Burgers are normally a hit in our house. As I have mentioned before my husband Howard and son Ted love a burger and they don’t mind a fish burger either. Recently I made a smokey tomato soup and Ted who isn’t the biggest fan of spice really enjoyed it. Therefore I thought I would try more smokey flavours in our meals. To be honest, I was a tiny bit hesitant about this dinner but Ted, once again, surprised me and ate the lot. We loved this meal and we hope you will too.

What is your favourite fish and how do you like to eat it? Let me know in the comments below and please don’t forget to like, comment and subscribe.

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Equipment

  • Fish knife
  • Sharp knife
  • Chopping board
  • Grater
  • Tablespoon
  • Teaspoon
  • Baking tray

Ingredients

  • Salmon x 500g
  • Ground almonds x 4 heaped tbsp
  • Tomato puree x 2 tbsp
  • Spring onions x 1 bunch 8 – 10
  • Carrot x 1
  • Smoked paprika x 1 tsp
  • Ground ginger x 1 tsp
  • Ground cumin x 1 tsp
  • Ground coriander x 1 tsp
  • Ground sweet cinnamon x 1/2 tsp
  • Oregano x 1 tsp
  • Salt and pepper to taste

Method

  • Turn the salmon flesh side down onto the chopping board.
  • Put your hand on top of the salmon and carefully slice off the skin from all of the fillets.
  • Cut the salmon into chunky pieces and put into the food processor.
  • Remove the tops and tails from the spring onions and slice into half centimetre pieces.
  • Peel the carrot and grate it.
  • Sprinkle in the ground almonds, tomato puree, chopped spring onions and grated carrot.
  • Add in the smoked paprika, ground ginger, ground cumin, ground coriander, ground sweet cinnamon and oregano.
  • Add salt and pepper to taste.
  • Blend all of these ingredients together.
  • Split the mixture into four parts.
  • Dampen your hands and take a piece of the mixture.
  • Pat the mixture flat and put a dimple in the middle of the burger.
  • The dimple will stop the burger from rising to much in the oven.
  • Put into the fridge for 2 – 6 hours or overnight.
  • Preheat the oven to 180°C or gas mark 5.
  • Place the baking tray into the oven while the oven is preheating.
  • Once the oven has preheated put the burgers into the baking tray and cook for 12 – 15 minutes.
  • When the burgers are cooked the flesh will pull away from itself.
  • Finally serve with chips and salad and enjoy.
Smokey Salmon Burgers

Smokey Salmon Burgers were a big hit in our house. I actually made these burgers in the morning before cooking them. Then I left one in the fridge overnight and I cooked it the next day for my lunch. It was as tasty the day after as it was on the day. These burgers could be made the day before and store in the fridge. Plus you could make these burgers and store them in the freezer for up to six months. However you decide to eat this dish, as always, please enjoy. Thank you xxx