Beef Up With These Salmon Burgers

Curb your craving with this healthy recipe by Hello Chef

Serve 2



  • salmon cubes 350g
  • spring onion 100g
  • lemon 1 piece
  • fresh parsley 15g
  • salt 1 teaspoon
  • black pepper ¾ teaspoon
  • olive oil 2 tablespoons



  • potatoes 500g
  • olive oil 2 tablespoons
  • salt ¾ teaspoon



  • Sriracha sauce 10g
  • sour cream 100g


To serve:

  • iceberg lettuce 1 piece
  • cherry tomatoes 150g



  1. Preheat the oven to 220°C/200°C fan. Peel or thoroughly scrub the potatoes. Slice them into wedges or fries. Add them to a large baking tray with a drizzle of oil and a generous pinch of salt. Toss the chips in the oil until they are fully coated. Roast in the oven for 30 minutes or until golden and crisp.
  2. Meanwhile, slice the spring onion, wash and dry the lemon, grate the zest and juice the lemon, and chop the parsley. Add the salmon cubes, spring onion, parsley, 1-2 teaspoons of lemon zest, 2-4 tablespoons of lemon juice, salt and black pepper to a food processor and blitz until smooth (keep some bits chunky). Shape into patties and set aside.
  3. Make sauce by combining the sriracha sauce with sour cream. Set aside. 
  4. Slice the iceberg lettuce and rinse the cherry tomatoes.
  5. Heat a non-stick pan over medium heat with a drizzle of oil. Once hot, add the salmon burgers and cook for 3 minutes on each side until golden brown and cooked through. Serve the fries, sriracha cream sauce, iceberg lettuce and cherry tomatoes to the side.


Recipe from Hello Chef