Salmon and Quinoa Burgers

Salmon and quinoa burgers--incredibly tasty and wonderfully nutritious!

I am happy to report that this first foray into fish-consumption for my kids was a total and complete success–the oldest even asked for seconds!  This is quite a big deal in our house, as our kids have been very stubborn about eating fish.  So glad this hurdle has been jumped!

These burgers really are that good–somehow, the pairing of quinoa with salmon tastes as right as peanut butter and jelly.  Like so many things, the quality of ingredients really counts…having fresh salmon that is not too fishy-tasting is key. And once cooked, the quinoa lends a mild nuttiness in the crispy portions.

These are quite soft patties before being cooked, and really best suited to a grilling pan, where they won’t fall through the grates of a standard grill (trust me, I tried!)  If you don’t have a textured grilling pan, then you can use a standard pan with plenty of butter or coconut oil to prevent sticking.  You could also bake them on an oiled baking sheet.

Their flavor and texture is a wonderful accompaniment to veggies that have been grilled, and they hold up very well when used in a toasted sprouted grain or gluten free bun, if you so choose, dressed with onion and tomato slices, and a sprinkle of capers.

Salmon and Quinoa Burgers

Makes approximately 16-4″ burgers

3 pounds fresh boneless, skinless wild-caught Salmon Fillets

2 cups soaked and cooked Quinoa, cooled

2 Eggs, beaten

1 small Purple Onion, coarsely chopped

1 Yellow, Red or Orange Bell Pepper

1 tablespoon dried, organic Dill

1.5 tablespoons Celtic Sea Salt

Ghee, Butter or Coconut Oil for the grill pan

Directions

Combine the pepper and onion in a food processor with the blade setting, and process until just blended.  Add the eggs, salmon, dill and salt, and blend again, just until the fish has broken into a smoother consistency.

Orange bell pepper and purple onion, just blended

Salmon fillets in the food processor with the veggies

Consistency of mix before adding the quinoa

Add the quinoa, and blend once more, just to mix the ingredients together.  You don’t want a totally smooth consistency; rather, something with a little texture of all the ingredients.  (If you don’t have a food processor, you can finely chop the onion, pepper and salmon, mix in a large bowl with the herb and spice, pour in the beaten eggs, then add the quinoa, mixing all well to distribute all ingredients evenly.)

Cut waxed or parchment paper into 4-5″ squares, making about 16.  Using a tablespoon, taking heaping spoonfuls of the mixture and spread them onto the cut papers, making patties that are about 1/2″ thick and about 4″ across.  (Placing the mix on separate papers makes for a much easier application to the grilling pan.)

Salmon patties about to go into the grill pan

Over low-medium heat, coat the pan with the ghee, butter or coconut oil, and once hot, place the patties gently onto the pan.  Once you notice the texture changing after  2-3 minutes, flip the patties and cook an additional 2-3 minutes.

The patty in the front is ready to flip; the one in the back has flipped and will cook for maybe another minute

Once cooked, serve immediately, or store in the refrigerator for up to 3 days.

Golden and delightful salmon and quinoa burgers!

 

 

  • Kendra

    So glad I found this site & this recipe! I wanted to use up some soaked quinoa that was a little bit more sour than my liking to eat plain. I’ll have to use canned wild alaskan salmon, but I bet these will turn out great.

    Thank you! I look forward to browsing around your blog!

    • Sarica

      Wonderful, Kendra! I’m so glad you stumbled upon the site, too–I hope you find other recipes for inspiration! And, yes, I think the salmon patties will be terrific with the canned salmon. That tart flavor profile that comes after a bit of grain fermentation can play nicely with the dill and lemon juice in the patties. And if it ever happens again, and you don’t have salmon, fermented quinoa would be great as a cold salad, tossed with grilled veggies, olive oil, fresh herbs, chunks of chevre, raw or soaked walnuts, sea salt and a healthy squirt of lemon juice (sort of like a take on tabbouleh, just with different herbs.) Just a thought :)! Take good care!