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.