Author Notes
[I have put this into my "Test Kitchen" collection because I intend to re-test it for the purpose of including metric volume and/or mass measures, as applicable.) 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
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Ingredients
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2 cups tinned salmon, well drained, and small bones removed (or lightly poached salmon, flaked)
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2 tablespoons ground flaxseed
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½ cup cooked quinoa
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½ cup pecan pieces (or walnuts, though pecans seem more flavorful)
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1 tablespoon quinoa flakes (or quick oats)
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1 egg
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1 teaspoon Worcestershire sauce
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½ teaspoon Dijon or similar mustard
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1 scallion, finely chopped
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2 tablespoons finely diced celery
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3 tablespoons finely chopped parsley
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1-2 tablespoons chopped dill or sweet pickle (to taste)
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Zest of one lemon, grated or finely chopped
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Salt
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Grapeseed or olive oil for frying
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Phulka roti or other flatbread, or brioche or other buns for serving
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Garnishes such as arugula or watercress, and tomatoes
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FOR THE SAUCE
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3 tablespoons tahini
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1 tablespoon fruity olive oil
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Juice of one lemon
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2 tablespoons chopped dill or sweet pickle
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1 tablespoon finely chopped parsley
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Pinch of salt
Directions
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In a large bowl, mix together the salmon and flaxseed, mashing the salmon somewhat. Add the cooked quinoa and stir to combine.
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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.
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Lightly beat the egg with the Worcestershire sauce and the mustard.
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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.
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Form into patties – you’ll need to squeeze it together tightly with your hands -- and set aside, lightly covered, for 5-10 minutes.
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While the patties are resting, make the sauce by combining all of the sauce ingredients. Test for salt and correct if necessary.
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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.
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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.
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Enjoy!! ;o)
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