Using tinned fish makes these burgers a cheap, easy and healthy way to get some oily fish into your diet. Kid-friendly, low effort and really yummy.
- 2 tins (420g/15oz) wild salmon, drained
- 1 small red onion, finely diced
- 50 g (1/2 cup) breadcrumbs or ground almonds
- juice of 1 lemon
- 1 tbsp sugar free Cajun spice mix*
- salt & pepper, to taste
- wholewheat or sourdough burger buns (lettuce wraps are also a yummy low carb option), check packets to make sure they are sugar free/low sugar, or make your own without sugar!
- olive-oil- avocado-oil- or butter-based-mayonnaise**, as is or with a large handful of roughly chopped fresh parsley mixed into it
- other additions like: sliced sugar free gherkins/cornichons/pickles, sliced red onion, sliced tomatoes, sliced avocado, lettuce leaves, or your favourite sugar free burger extras
- fries, salad or cooked vegetables to serve alongside the burgers, optional
-
Heat 1 tbsp of coconut oil or butter in a frying pan over low-medium heat and gently fry the diced onion until soft (about 5 mins). Transfer to a food processor and add all the other burger ingredients. Blend to a smooth paste and shape with your hands into 4-6 decent-sized patties. Fry in the pan in another 1 tbsp of oil or grill (broil) under medium-high heat for 2-3 mins on each side or until browned and cooked through.
-
Serve with whatever additions you have settled on and enjoy! These burgers will keep cooked in the fridge for up to 3 days, or freeze when shaped before cooking for up to 2 months. Thaw in the fridge overnight or cook from frozen over a gentler heat for a little longer.
* I regularly make a big batch of this one and just use as needed in recipes
**I make Erica Lea's amazing butter mayonnaise which is creamy, filling and tastes like an amazing hollandaise sauce!