Serving kids fish for supper is often not met with joy. But, with these chunky salmon burgers it will feel like a tasty treat- and you can be assured they are getting their omega-3 intake. These burgers are a doddle to make - you get even get the children to help!


  • 2tbsp chopped fresh ginger
  • 2 cloves garlic
  • 1tbsp reduced-sodium soy sauce
  • 2tbsp hoisin sauce
  • 2tbsp reduced-fat mayonnaise
  • 60g carrot purée
  • ¼tsp Salt
  • 900g wild salmon pin bones and skin removed, cut into 2.5cm (1in) pieces
  • olive oil
  • 6 wholewheat hamburger buns
  • lettuce and sliced tomato for garnish


  • STEP 1

    Put the ginger and garlic in a food processor and pulse until finely chopped. Add the soy sauce, hoisin, mayonnaise, carrot purée, salt, and salmon. Pulse until the ingredients are combined and begin to hold together. Make the salmon mixture into 6 patties (the mixture will be very soft). Refrigerate the patties for at least 1 hour to firm them up.

  • STEP 2

    In a heavy-bottomed frying pan over medium heat, brown the burgers in the olive oil (approximately 2 to 3 minutes per side). Toast the hamburger buns. Serve the salmon burgers on the buns spread with more hoisin sauce and top with lettuce and tomatoes, if desired.