A cut above your average burger these are gourmet and gorgeous, and the salmon is a nice twist that's ideal for summer. Cook them on the barbecue.


  • 600g fresh organic salmon fillet, chopped

  • 1 tbsp tiny salted capers, rinsed

  • 1 tbsp finely chopped parsley or dill

  • Dash of Tabasco

  • 1 tsp Dijon mustard

  • Sea salt and pepper

  • 1 small egg white

  • 1 tbsp olive oil

  • To serve

  • 4 English muffins, split

  • 1 cucumber, unpeeled

  • 1 tomato, sliced

  • 1 avocado, peeled and sliced

  • 1 lemon

  • Cheat's Tartare Sauce:

  • 2 tbsp mayonnaise

  • 1 tbsp horseradish sauce

  • 2 tbsp plain natural yoghurt

  • 2 gherkins, finely chopped

  • 1 tbsp tiny capers, rinsed and chopped

  • 1 tbsp finely chopped parsley

  • 1 tbsp lemon juice


  • 1.

    Whiz one muffin top in a food processor to make crumbs. Remove.

  • 2.

    Place the salmon in the processor and pulse until roughly chopped. Mix the salmon in a bowl with the capers, parsley, Tabasco, mustard, sea salt and pepper and egg white. Mix in 2 to 3 tbsp of the breadcrumbs. Form into four flat, large patties. Refrigerate for 30 minutes to help them set. Grill four muffin bases and keep warm. Shave the cucumber into ribbons with a veggie peeler. Heat the oil in a frying pan.

  • 3.

    Sear the burgers on one side until crusty, turn once and cook to your liking. In the meantime, mix the ingredients for the tartare sauce together. Place cucumber on a grilled muffin half. Top with the salmon burger and a dollop of tartare, then tomato, then avocado. Serve with a lemon wedge.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 639kj
  • Fat Total 38g
  • Saturated Fat 7g
  • Protein 38g
  • Carbohydrate 38g
  • Sugar 4g
  • Sodium 1050mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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