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Homemade salmon burgers are more tender and flavourful than the packaged kind; this version uses split red lentils to help bind them together. They cook quickly in a skillet on the stovetop or grill - serve them on soft buns, with mayo or tartar sauce, thinly sliced cucumber, tomato, and spring greens.
1 lb (500 g) skinless salmon fillet
2/3 cup (150 mL) cooked split red lentils
1/3 cup (75 mL) fresh or dry breadcrumbs
1 green onion, finely chopped
1 egg, lightly beaten
1 Tbsp (15 mL) lemon juice
1 tsp (5 mL) whole grain mustard
to taste, salt and pepper
canola oil, for cooking
4 wholewheat burger buns
mayonnaise, thinly sliced cucumber, tomato, spring greens
Quick tip: Stir 2 Tbsp (30 mL) chopped capers into ¼ cup (60 mL) mayonnaise and use in place of mayonnaise or tartar sauce.
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