Serving
4
Ingredients
For the tandoori salmon burgers
Tips
For a lighter option, serve the burgers in lettuce wraps instead of buns.
Add a slice of fresh tomato or some baby spinach leaves for extra freshness.
If you prefer a spicier burger, mix a pinch of cayenne pepper into the salmon mixture.
For a crispier exterior, you can coat the patties in extra breadcrumbs before cooking.
Serve with a side of cucumber raita or a simple green salad for a complete meal.
Leftover cooked patties can be refrigerated for up to 2 days and reheated in the oven or enjoyed cold in a salad.
steps
Let’s make it
Step 1
In a large bowl, combine the ground salmon, the entire sachet of Tandoori Blend, breadcrumbs, and beaten egg. Mix gently until all ingredients are evenly distributed. Add salt to taste.
Step 2
Divide the mixture into 4 equal portions and shape each into a patty about 1 inch thick.
Step 3
Cover and refrigerate the patties for at least 30 minutes to allow the flavors to meld and the patties to firm up.
Step 4
Heat olive oil in a large non-stick skillet over medium heat, or preheat your grill to medium-high.
Step 5
Cook the salmon patties for about 4-5 minutes on each side, or until they are golden brown on the outside and cooked through (internal temperature should reach 145°F or 63°C).
Step 6
While the patties are cooking, lightly toast the brioche buns.
Step 7
To assemble the burgers, place a salmon patty on each bottom bun. Top with sliced avocado and red onion.
Step 8
Drizzle about 1 tablespoon of mango chutney over each burger before adding the top bun.
