salmon burgers cooked on the Kadai Indian Fire Bowl

Salmon burgers cooked on the Kadai Indian Fire Bowl

Try this healthy alternative to the beefburger; lightly smoked salmon

You can have a healthy burger, just try these delicious salmon versions, made with lightly smoked salmon fillets for an extra level of taste. If you don’t have time to smoke your own, buy them ready done, or you could even use just tinned red salmon, well drained.

 

 

Ingredients:

  • 2 salmon fillets
  • 1 large egg; lightly beaten
  • handful breadcrumbs
  • 1 clove garlic; finely grated
  • 1 lemon; zest and juice
  • 3 tbsp fresh dill; finely chopped
  • 3 teasp Dijon mustard
  • 1 teasp Worcester sauce
  • pinch cayenne pepper
  • sea salt
  • fresh ground black pepper
  • 3 tbsp mayonnaise
  • Romaine lettuce; shredded
  • cucumber; finely sliced
  • tomatoes; finely sliced
  • 4 ciabatta rolls

Smoke the salmon over a medium heat, about 110C (230F), until just cooked.

Flake the salmon into a bowl and combine with the egg, bread crumbs, garlic, most of the lemon (reserve 2 teaspoons), 2 tablespoons of the dill, Dijon mustard, cayenne pepper, sea salt and black pepper.

Form onto 4 burgers.

Cook over the direct heat, about 4 minutes each side, until the centre reaches 62C (144F). Test using an instant read temperature probe.

We used the Kadai Fire Bowl with the griddle insert, but they can be cooked on any grill. The beauty of the Fire Bowl is that once you have finished cooking you have a lovely centre-piece to sit around.

salmon burgers cooking on the griddle on the Kadai Indian Fire Bowl

Lightly toast the ciabatta rolls.

Combine the mayonnaise with 1 tablespoon of dill and the reserved lemon.

Assemble the burgers; mayonnaise, lettuce, burger, cucumber, tomato.

Angela Slater
Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas