Fresh salmon mini-burgers
Prep Time
Price Per Serving
Cooking Mode
450 g (1 lb.) lb. fresh Atlantic salmon fillet, skin removed
½ lemon lemon, zest and juice
To taste salt and freshly ground pepper
20 soda biscuits
125 mL (½ cup) cup finely diced coloured mini bell peppers
1 celery stalk, finely diced
1 egg
15 mL (1 tbsp.) tbsp. olive oil
8 mini burger buns
To taste Boston lettuce leaves
45 mL (3 tbsp.) tbsp. ketchup
30 mL (2 tbsp.) tbsp. plain Greek yogurt
30 mL (2 tbsp.) tbsp. mayonnaise
450 g (1 lb.) lb. fresh Atlantic salmon fillet, skin removed
½ lemon lemon, zest and juice
To taste salt and freshly ground pepper
20 soda biscuits
125 mL (½ cup) cup finely diced coloured mini bell peppers
1 celery stalk, finely diced
1 egg
15 mL (1 tbsp.) tbsp. olive oil
8 mini burger buns
To taste Boston lettuce leaves
45 mL (3 tbsp.) tbsp. ketchup
30 mL (2 tbsp.) tbsp. plain Greek yogurt
30 mL (2 tbsp.) tbsp. mayonnaise
Directions
1Place salmon fillet on a plate, sprinkle with lemon juice and garnish with zest. Season with salt and pepper to taste and then cover with plastic wrap leaving a small opening
2Cook in the microwave on maximum power for 3 minutes or until a meat thermometer inserted in the centre reads 63 °C (145 °F). If not done, continue cooking. Drain well and then shred flesh with a fork in a large bowl. Set aside.
3Place soda biscuits in a freezer bag. Close bag and crush soda biscuits by hand into tiny crumbs or use a rolling pin.
4Add soda biscuit crumbs, diced peppers, celery, and egg to salmon. Mix together by hand and then shape into 8 small patties. In a non-stick skillet, heat oil over medium-high heat and fry patties 2 or 3 minutes per side.
5To make the homemade ketchup sauce, combine all the ingredients in a small bowl. Spread some sauce onto each bun, and then add some lettuce and a salmon patty.
6Shred the salmon
7Crush the soda biscuits into fine crumbs
8Break the egg
9Add all the salmon patty ingredients to the bowl
10Shape the patties
11Make the sauce from A to Z
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