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Author Notes: Three superfoods join forces here in these tasty burgers. We like them wrapped in freshly cooked phulka roti, but they're just as good in a light bun, lightly toasted. I happen to love pickles, so I put them in both the patties and the tahini-based first cousin to tartar sauce. Enjoy! ;o) - AntoniaJames
Makes 6 medium patties
- 2 cups tinned salmon, well drained, and small bones removed (or lightly poached salmon, flaked)
- 2 tablespoons ground flaxseed
- ½ cup cooked quinoa
- ½ cup pecan pieces (or walnuts, though pecans seem more flavorful)
- 1 tablespoon quinoa flakes (or quick oats)
- 1 egg
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Dijon or similar mustard
- 1 scallion, finely chopped
- 2 tablespoons finely diced celery
- 3 tablespoons finely chopped parsley
- 1-2 tablespoons chopped dill or sweet pickle (to taste)
- Zest of one lemon, grated or finely chopped
- Grapeseed or olive oil for frying
- Phulka roti or other flatbread, or brioche or other buns for serving
- Garnishes such as arugula or watercress, and tomatoes
- *** *** FOR THE SAUCE *** ***
- 3 tablespoons tahini
- 1 tablespoon fruity olive oil
- Juice of one lemon
- 2 tablespoons chopped dill or sweet pickle
- 1 tablespoon finely chopped parsley
- Pinch of salt
- In a large bowl, mix together the salmon and flaxseed, mashing the salmon somewhat. Add the cooked quinoa and stir to combine.
- In a food processor, gently pulse the nuts four or five times to break down into small bits. (Or, chop them with a knife.) Add to the bowl with the salmon.
- Lightly beat the egg with the Worcestershire sauce and the mustard.
- Add the quinoa flakes or oats to the bowl with the salmon, along with the beaten egg, scallion, celery, chopped parsley, chopped pickle, lemon zest and a generous pinch of salt. Stir well to combine.
- Form into patties – you’ll need to squeeze it together tightly with your hands -- and set aside, lightly covered, for 5-10 minutes.
- While the patties are resting, make the sauce by combining all of the sauce ingredients. Test for salt and correct if necessary.
- Heat a skillet to medium, and add about a tablespoon of oil. When the oil is hot (4 or 5 seconds), fry the patties for 5 minutes. Reduce the heat, cover and cook for about 3 minutes. Remove the cover, gently flip the burgers over and cook for another 3 minutes over medium heat.
- Serve in wraps using phulka roti or other flatbread, or on light buns, lightly toasted, with a generous dollop of sauce and tomatoes, salad greens, etc.
- Enjoy!! ;o)
- This recipe was entered in the contest for Your Best Quinoa Recipe
This burger's all that and a bag of barbecue-flavored chips.
Wildcard Winner: Texas Tailgate Burger
Prep your pans for perfection.
Behind the scenes.
Meat-free Memorial Day recipes.
Stop the soap opera.