Julie Van Rosendaal

Recipe by

Julie Van Rosendaal

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Lentil Salmon Burgers

Prep Time: 20 Minutes

Total time: 30 Minutes

Servings: 4

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.

Julie Van Rosendaal

Recipe by

Julie Van Rosendaal

View All

Ingredients

Directions

Nutrition

Ingredients

    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

    OPTIONAL TOPPINGS:

    mayonnaise, thinly sliced cucumber, tomato, spring greens


Directions

  1. Finely chop the salmon and transfer to a large bowl. Add lentils, breadcrumbs, green onion, egg, lemon juice, mustard, salt, and pepper and stir to combine.
  2. Set a heavy skillet over medium-high heat and add a drizzle of oil to the pan. Gently drop small handfuls of the salmon mixture into the pan and flatten into a patty.
  3. Cook for 4-5 minutes, or until deep golden on the bottom. Gently flip using a thin spatula, and cook for 3-4 minutes, or until golden on the other side. Serve on soft buns. Optionally spread with mayonnaise, and stack with thinly sliced cucumber, tomato, and spring greens.

Quick tip: Stir 2 Tbsp (30 mL) chopped capers into ΒΌ cup (60 mL) mayonnaise and use in place of mayonnaise or tartar sauce.


Nutritional Information

  • Serving Size: 1 burger (with bun)
  • Per serving:
  • Calories 620
  • Total Fat 22 g
  • Saturated Fat 8 g
  • Cholesterol 170 mg
  • Carbohydrates 69 g
  • Dietary Fibre 3 g
  • Sugar 8 g
  • Protein 34 g
  • Sodium 690 mg
  • Potassium 574 mg
  • Folate 74 mcg