Succulent salmon burger with a fresh edamame bean and zucchini salad | 931 cals per serve

Succulent salmon burger with a fresh edamame bean and zucchini salad | 931 Cals per serve

Is there anything better than enjoying a burger? Yes! Knowing it’s actually good for you. This is comfort food at its very best.

You will need:

(Serves 4)

  • 4 salmon fillets, skinned
  • 1 red onion, finely diced 
  • 1 bunch chives, finely chopped 
  • 4 tsp capers, roughly chopped 
  • pinch cayenne pepper 
  • 4 wholemeal rolls/buns  
  • 4 tbs natural full fat yoghurt
  • 1 lime 
  • 2 lemons 
  • 2 garlic cloves, crushed 
  • 1 cup breadcrumbs 
  • 1 avocado, sliced
  • 2 baby gem lettuce, finely sliced 
  • Salt and pepper 
  • Olive oil 


  • 4 zucchini ribbons 
  • 2 cups edamame beans
  • 1 bunch fresh mint, finely chopped 
  • 3 tbs sunflower seeds
  • Olive oil

Simple steps:

  • Pre heat the oven to 180°C. Roughly chop the salmon into small pieces then add to a large mixing bowl. Add the red onion, ½ bunch chopped chives, a pinch cayenne pepper, the zest of one lemon along with the juice, ½ cup of breadcrumbs, 2 tsp capers, garlic, and a good pinch of salt and pepper, mix well.
  • Using a stick blender pulse the salmon mix until it starts to come together. Portion then mould the mix into burger sized patties. Wash your hands every 2-3 patties to stop the mix from sticking. 
  • Tip the other half of the breadcrumbs into a small bowl then toss the burgers through the crumbs evenly coating them.
  • Pan fry the patties in a little olive oil over a medium heat until golden on both sides. Once coloured place onto an oven tray and cook in the oven for 4-6 minutes. 
  • To make the salad peel the zucchinis using a vegetable peeler creating long ribbons. Place into a mixing bowl along with ½  a bunch fresh mint leaves. 
  • Cook the edamame beans in a pan of boiling water for 2 minutes then drain and rinse under cold water. Add to the zucchini ribbons once drained.
  • Season the salad with salt and pepper, then dress with ½ a lime squeezed over the top, and a drizzle of olive oil and top with sunflower seeds.
  • Mix the yoghurt in a small bowl with ¼ bunch finely chopped mint, 2 teaspoons of capers,  ½ bunch chopped chives and a good twist of black pepper. 
  • Toast the wholemeal buns under the grill for a few minutes then start to build your burger. 
  • Place a few baby gem lettuce leaves on the bun then top with a salmon burger. Add slices of avocado along with a large spoon of mint and chive yoghurt. Serve with the fresh zucchini and edamame bean salad. 


Please note: Calories for all recipes are based on approximations