Norwegian Salmon Burgers

Norwegian Salmon Burgers

Burgers are always a summertime favourite and this is a great way to barbecue Norwegian salmon without it falling apart over the flames. Serve these with pitta pockets and a fresh salad for a healthy BBQ alternative.

Difficulty Easy
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Ingredients

Number of servings

Procedure

  • In a blender, process 1⁄4 of the Norwegian salmon along with the mustard, horseradish, anchovies and lemon zest until it’s a smooth paste.

  • Add the rest of the Norwegian salmon, along with the breadcrumbs, spring onion, capers and chilli. Season to taste.

  • Pulse together until the mixture is even, but be careful not to over blend the mixture – the salmon flakes should still be about 1⁄2 cm in size.

  • Shape the salmon into patties and chill for at least 30 minutes and no more than 3-4 hours.

  • If barbecuing the burgers it’s easiest to control the cooking time by placing them in a barbecue flip ‘n’ easy basket so they can be turned at the same time. Alternatively, they can be grilled.

  • Brush the oven or barbeque grill with a little oil to prevent the salmon burgers from sticking. Remember, get the embers going and wait until they go ash grey before barbecuing – avoiding an open flame is vital in order to avoid the salmon oil spitting and creating excessive smoke.