Gluten-Free Salmon Burgers

Enjoy this nourishing Salmon Burger recipe, courtesy of Lee Holmes from her latest book, Eat to Heal. We hope it inspires you to bring more anti-inflammatory goodness into your kitchen.

Serve these nourishing salmon burgers on slices of gluten-free oat and almond flour bread for a hearty, protein-rich meal. A creamy yogurt-herb sauce adds brightness, while fresh cucumber and lettuce bring a refreshing crunch.

Cooking tip: For extra texture, lightly toast the bread before assembling the burger.

Serves 2

INGREDIENTS
SAUCE
1 cup Greek yogurt
Drizzle of extra virgin olive oil
2 garlic cloves, minced
2 spring onions, chopped
1 tbsp capers (optional)
1 small chilli, chopped (optional)
Juice of 1 lemon plus 1 tsp lemon zest
Handful of fresh mint leaves
Handful of fresh dill
A few fresh basil leaves
Sea salt and freshly ground black pepper

SALMON PATTIES
200 g (7 oz) salmon fillets, chopped
1 heaped tbsp rice flour
Sea salt and freshly ground black pepper
1 tbsp sesame seeds (for texture)

BREAD & TOPPINGS
Extra virgin olive oil, for frying
4 slices Gluten-free oat and almond-flour bread
½ cucumber, peeled and sliced
Iceberg lettuce, shredded
Fresh coriander (cilantro), to serve (optional)
Shaved aged goat’s cheese (optional)

METHOD

1. To prepare the yogurt sauce, combine all the ingredients in a blender or food processor. Blend until smooth and creamy. Set aside.
2. To make the salmon patties, add the chopped salmon, rice flour, and salt and pepper to taste to a food processor. Pulse until the mixture just comes together but still has some texture. Stir in the sesame seeds. Shape into four small patties.
3. Heat a drizzle of olive oil in a frying pan over medium heat. Cook the salmon patties for 3–4 minutes on each side until golden brown and cooked through.
4. Remove from the pan.
5. To assemble the burgers, lightly toast the gluten-free bread slices. Spread a generous layer of the yogurt sauce on each slice. Top with shredded iceberg lettuce, cucumber slices and the salmon patties. Add shaved goat’s cheese and fresh coriander (if using).
6. Serve the burgers open-faced or stack for a sandwich-style option. Pair with a simple side salad or roasted sweet potatoes for a complete meal.

STORAGE
Store the yogurt sauce in the fridge for up to 3 days.
Refrigerate the salmon patties for up to 2 days.

Eat to Heal by Lee Holmes