Canned Salmon Quinoa Burgers

• porzioni: Servings: 4 patties
• tempo di preparazione: 15 minutes
• tempo totale: 30 minutes

Ingredienti

Salmon quinoa patties:

1 can salmon, drained (approx. 230 grams or 8 ounces)

1 cup quinoa, cooked

2 eggs, whisked

1/2 cup fresh dill, chopped

1/2 cup fresh parsley, chopped

1 tsp garlic powder

Salt + pepper, to taste

Cooking oil or spray

Istruzioni

Wash, dry, and chop fresh dill and parsley. Add to large mixing bowl.

Add drained canned salmon to mixing bowl and flake with fork.

Add cooked quinoa, whisked eggs, garlic powder, salt, and pepper to mixing bowl. Mix ingredients until well-combined.

Scoop 2 large spoonfuls of quinoa-salmon mixture into clean hands. Form patties with hands and set aside. The mixture should form 4 patties.

Heat a large pan to medium-high. Add cooking oil and cook patties for ~5-7 minutes each side, or until slightly browned.

Serve patties with toppings of choice. Enjoy with a side salad, veggies, or fries!

Note

*TIP 1: You will want to use pre-cooked quinoa for this recipe, so that it’s had a chance to cool. If cooking fresh quinoa, fluff it with a fork and allow it to cool down for a few minutes before using!

*TIP 2: don’t add fresh lemon juice or any other liquid to the patty mixture – I’ve tried it, and the patties don’t hold together 😉

*MAKE AHEAD AND/OR LEFTOVERS: These burger patties can be made ahead (prior to cooking) and kept for 3 days. After cooking, leftovers will keep for about 3 days also! Simply store uncooked or leftover patties in an airtight container in the fridge. You can reheat them on the stovetop or enjoy them cold.

*BUNS: You can serve these burgers with any burger bun – I personally like a whole grain bun. If you need to keep this recipe gluten-free, simply choose a gluten-free bun. Alternatively, these patties can be served in a collard wrap, pita wrap, or even added to a salad as a protein source!