Hamburger dinner at home? Whatever the case, make these salmon burgers one of your classics!
Source of omega-3, vitamin D and vitamin B12, you have a trio of choices to nourish your cognitive health!
Topped with kimchi, a fermented food, these burgers are the perfect way to look after your digestive and overall health!
A treat in every sense of the word!
Low-energy alternatives FODMAP
Substitutions low in FODMAP are available to you. Nevertheless, listen to your symptoms and recommendations from your nutritionist.
Salmon and kimchi burger
Make these salmon burgers one of your classics!
Servings: 4
Ingredients
- 4 whole wheat kaiser breads
- 4 tomato slices
- ½ small red onion sliced
- Organic spinach to taste
- ¾ cup (180 ml) of kimchi
Salmon patties
- 400 g (1 lbs) fresh or frozen salmon thawed
- ⅔ t. (160 ml) quick-cooking rolled oats reduced to breadcrumbs
- ½ t. (125 ml) light cheddar grated
- 2 tbsp (30 ml) fresh coriander chopped
- 1 tbsp (15 ml) plain Greek yogurt
- 2 tsp (10 ml) old-fashioned mustard
- 2 tsp (10 ml) fresh lemon juice
- 1 egg
- 1 pinch cayenne pepper
- Pepper to taste
Tartar sauce
- ¼ t. (60 ml) plain yogurt
- 1 tbsp (15 ml) dried dill
- 1 tbsp (15 ml) fresh lime juice
- Zest of one organic lime
Instructions
- Cut salmon into small cubes. Place in a bowl.
- Add the remaining ingredients for the salmon patties to the bowl. Stir until smooth.
- Shape the mixture into four patties.
- In a separate bowl, combine tartar sauce ingredients. Set aside for later use.
- Heat a non-stick frying pan over medium heat or preheat the barbecue to medium-high.
- In a frying pan or on a hot, oiled barbecue grill, cook the salmon patties for 5 to 6 minutes on each side.
- Top buns with tartar sauce, salmon patty, tomato slice, red onion, spinach and kimchi.
Notes
Low FODMAP substitutions:
- Opt for low-FODMAP hamburger buns.
- Substitute the green part of a green onion (or chives) for the red onion.
- Choose lactose-free dairy products.
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