Salmon Burgers | Charalambides Christis
Frixos Demetriades
Suitable for vegetarians
July 5, 2023
Watch the recipe HERE.
Prep Time
10
mins
Cook Time
60
mins
Serves
6
Ingredients
- 1Kg Fresh Salmon
- 75g Straggato Yoghurt Light, Charalambides Christis
- 3 Fresh Onions, finely chopped
- ¼ Cup Fresh Coriander, finely chopped
- 1-inch Fresh Ginger, grated
- 2 tbsp Lime Juice
- 1 tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
- 4 tbsp EVOO, Extra Virgin Olive Oil
- 6 Rye Rolls, or any type of buns
- 1 Cup Arugula
For the Yoghurt-Ginger Sauce:
- 150g Straggato Yoghurt Light, Charalambides Christis
- 1-inch Fresh Ginger, grated
- 30ml Soy Sauce
- 1 tsp Sesame Oil
- 3-4 Sprigs Fresh Thyme, leaves picked
Instructions
- Prepare the sauce by mixing all ingredients. Keep aside.
- Finely chop the salmon and add to a bowl. Add the yoghurt (it will help bind the burgers), onions, coriander and ginger along with the lime juice and season with the salt and pepper. Mix well and form into 6 burgers (like tennis balls) making sure that you squeeze well to hold together. Refrigerate them for at least 30’ to couple of hours.
- When ready to cook, take a non-stick frying pan and place on medium heat. A minute later add 1 tbsp of the olive oil and allow to heat. Place 3 burgers in the pan, press them gently with a spatula and cook for about 4’ and until crispy and golden brown. Carefully flip them over and cook for 3-4’. Remove from the heat and repeat for the other 3 burgers.
- In the meantime, toast the buns in the frying pan with some olive oil. Spread some sauce at the bottom side of the bun, add some arugula and keep aside while spreading some more sauce at the top side of the bun.
- Place each burger on top of the arugula, garnish with scallions or chives and serve.
