Let’s catch up on TGIBN “Thank Goodness it’s Burger Night”
Thursday night is burger night. It’s a thing started by MrB’s family and now it’s a regular this at our house. Every Thursday we have burgers – homemade, take out or store bought.
It’s almost gone viral amongst our friends.
Thursday we receive messages from friends around the world sharing their burgers, the recipes, the stories. It’s kinda awesome!
We wanted to make fish burgers – homemade of course – but we also wanted something tasty and healthy. So we ended up with affordable and tasty.
They were easy to make and tastier than I had hoped. I am still craving these!
Homemade Tinned Salmon Burgers
 Yields 4 good size patties
1 tin (200g) tinned salmon
1/2 onion, chopped fine
1/2 green pepper, chopped fine (you can use carrots, celery or get creative with a combo of capers, olives etc)
1/4 cup breadcrumbs
1/2 tsp lemon juice
1 tsp garlic, chopped
1 egg
oil for frying
rolls, lettuce, mayonaise and fresh herbs
lemon wedges
Drain the liquid from the salmon. Carefully remove any bones.
Flake the salmon into a bowl and add the onion, pepper etc. Add the breadcrumbs, egg, lemon juice and mix well. Shape your mixture to burger patties.
You can cook these straight away or leave them to set and cook when needed.
In a heavy based pan, heat the oil to a medium heat.
Place the patties in the oil and cover the pan. Cook on each side for about 5 minutes or until firm.
Chop some herbs and mix in with your mayo (we used coriander).
Assemble your burger:
cut the rolls
place some lettuce on the bottom roll
place your salmon patty
Add some of the herb mayo mix and squueze a bit of lemon juice to taste