This is a nice twist to a familiar favourite: Thai-Style Salmon Burgers. This easy-to-make recipe is perfect for anyone looking to add a bit of flair to their usual burger routine. The key to these burgers lies in the blend of Thai red curry paste and fresh, zesty flavours like lime, ginger, and coriander, which infuse the salmon with a unique and appetising taste.
The process is straightforward: you’ll be combining the salmon with these aromatic ingredients and shaping them into burgers, followed by a quick chill in the fridge. This resting time helps the burgers hold their shape and allows the flavours to meld. To accompany the burgers, you’ll be preparing a fresh, crisp salad that brings a light and refreshing contrast to the meal. The salad is dressed in a simple, yet flavourful mix of sesame and garlic oil, enhanced with soy and fish sauce, and finished with a sprinkle of crunchy peanuts.
What I love about this recipe is its balance of flavours and textures – the burgers are moist and flavourful, with a lovely crispness on the outside, and the salad is the perfect side to keep everything light and fresh. Whether you’re a long-time fan of Thai food or just looking for something new to try, these Thai-Style Salmon Burgers are sure to be a hit. Let’s get cooking!
Thai-style Salmon Burgers
For the burgers
- 2 boneless skinless salmon fillets (280g, cut into chunks)
- 1 tbsp Thai red curry paste
- Thumb size piece fresh root ginger (grated)
- 1 garlic clove
- 1 tsp soy sauce
- Juice of one lime
- 4 spring onions (cut in half)
- 30g panko breadcrumbs
- 1 egg
- 1 red chilli (deseeded and chopped)
- 4 tbsp coriander (chopped)
- Oil for frying
For the salad
- 1 cucumber
- 2 carrots
- 1 can bean sprouts (drained)
- 1 tbsp sesame oil
- 1 tbsp garlic oil
- Juice of ½ lime
- 1 tbsp soy sauce
- 1 tsp fish sauce
- Salted peanuts (chopped)
Directions
- Put the salmon into a food processor with the paste, ginger, soy, lemon juice, breadcrumbs, spring onions, egg, chilli and coriander. Pulse until roughly minced then shape into 2 burgers. Cover and chill in the fridge for 20 minutes.
- Meanwhile, get on with the salad. Using a peeler, peel strips of carrot and cucumber and add to a bowl with the bean sprouts.
- In a jug, mix together the oils, lime juice, soy & fish sauce & pour over the salad. Sprinkle over the nuts.
- When it is time to cook the burgers, heat the oil in a non-stick frying pan, then shallow fry the burgers for 4 – 5 minutes on each side, turning until crisp and cooked through.
