Spiced salmon burger

Spiced salmon burger

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  • 0:25 Prep
  • 0:05 Cook
  • Makes 1
  • Capable cooks

Made aromatic with cumin and sumac, this fish patty is served on Turkish bread and finished with mint yoghurt and beetroot.
Guests who sign up for seafood are rewarded with a mouth-watering burger stack, bursting with refreshing flavours.

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Nutrition information, Main recipes


  • 1 1/2 tablespoons Greek-style natural yoghurt
  • 1 teaspoon chopped fresh mint
  • 1/4 teaspoon fresh lemon juice
  • 110g-piece Turkish bread, split
  • 1 teaspoon olive oil
  • Rocket leaves, to serve
  • Lebanese cucumber ribbons, to serve
  • 1 small beetroot bulb, peeled, coarsely grated

Spiced salmon patty

  • 1 (about 125g) skinless salmon fillet, pin boned, coarsely chopped
  • 1 tablespoon chopped fresh continental parsley
  • 1 shallot, end trimmed, thinly sliced
  • 1 teaspoon sumac
  • 1/2 teaspoon ground cumin


  • Step 1
    To make the spiced salmon patty, place the salmon in the bowl of a food processor. Use the pulse button to pulse 6 times or until just chopped. Transfer to a bowl. Add the parsley, shallot, sumac and cumin. Season with pepper. Mix until well combined.
  • Step 2
    Shape the salmon mixture into a 2cm-thick, 8cm-diameter patty. Place on a plate. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
  • Step 3
    Combine the yoghurt, mint and lemon juice in a small bowl. Taste and season with pepper.
  • Step 4
    Preheat grill on high. Place the bread, cut-side up, on a baking tray. Cook under grill for 2 minutes or until toasted.
  • Step 5
    Meanwhile, heat the oil in a small non-stick frying pan over high heat. Add the patty and cook for 1 1/2 minutes each side for medium or until cooked to your liking.
  • Step 6
    Place the bread base on a serving plate. Top with the rocket, cucumber, spiced salmon patty, yoghurt mixture and beetroot. Top with the remaining bread. Serve immediately.

  • Low carb


  • 2688 kj


  • 24g

    Fat Total

  • 6g

    Saturated Fat

  • 6g


  • 43g


  • 86mg


  • 764.56mg


  • 12g

    Carbs (sugar)

  • 60g

    Carbs (total)

All nutrition values are per serve


Burger-night tip: To make extra burgers, simply multiply the quantity of each ingredient by the number of burgers you want, then follow the steps above. Freezing tip: At the end of step 2, place the patty or patties between sheets of plastic wrap in an airtight container. Label, date and freeze for up to one month. Time plan tip: Prepare to end of step 3 up to 1 day ahead. Store the yoghurt mixture in an airtight container in fridge. Continue from step 4 just before serving.

  • Author: Anneka Manning
  • Image credit: Mark O'Meara
  • Publication: Australian Good Taste

Source: taste.com.au


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