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  • Recipe Room  »  Salmon burgers with a caper yoghurt dressing



    For the salmon patties

    • 320g skinless salmon fillet, cubed
    • 1 tsp wasabi
    • 1 tbsp lemon juice
    • 1 tbsp chopped fresh dill
    • zest of ½ a lemon
    • 2 tbsp (olive) oil for frying

    For the dressing

    • ½ cup Greek yoghurt
    • 1 tbsp baby capers
    • 1 tsp (or more) wasabi paste

    To serve

    • 2 burger buns
    • a few lettuce leaves
    • ¼ avocado, mashed
    • 4 slices of cucumber

    Salmon burgers with a caper yoghurt dressing


    To make the Salmon Burger Patties, place all ingredients into a food processor and pulse until a coarse paste forms. Using a pair of kitchen gloves, remove the mixture from the processor and form 2 patties.

    Heat oil in a medium pan over medium high heat. Add patties and cook for 4 minutes on each side.

    In the meantime, prepare the Caper Yoghurt Dressing by mixing all ingredients in a small bowl. That’s it.

    To serve, cut open your burger buns. Spread dressing over the bottom half of each bun. Add lettuce, top with mashed avocado, salmon burger patties and sliced cucumber. Top with the other bun half and enjoy!

    Martyna Candrick is a Sydney-based recipe developer, e-cookbook author and food blogger. As well as writing her own food blog, Wholesome Cook, she has worked for all-natural brands such as Anathoth and Brookfarm and is a regular contributor to Honest Cooking Magazine. 

    Submitted by
    Martyna Candrick

    Tips and Tricks

    • Extra yoghurt needn’t go to waste – try using it in place of some of the oil in cake recipes. This works especially well with chocolate or coffee cakes.

    • Stop leftover cut avocado going brown by sprinkling with lemon juice and wrapping tightly to store in the fridge for 1-2 days.

    • If you need to ripen avocados, place in a brown paper bag away from direct sunlight for 2-5 days and add an apple or banana to hasten the ripening process.

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