These simple Salmon Amaranth Burgers with Radish Slaw completely dispel the myth that burgers aren’t healthy. These burgers are not only super healthy, but also quick and easy to make and, above all, absolutely delicious! Enjoy with a simple radish slaw for a bit of added crunch!
SALMON AMARANTH BURGERS WITH RADISH SLAW
This is my second burger recipe using amaranth (see also Chicken burgers with amaranth) and I cannot recommend this wonderful ingredient enough. It makes the burgers moist and succulent, light and fluffy, as though they were injected with air bubbles. It’s a bit like Aero chocolate versus ordinary chocolate:) If you are a chocolate fan you will know what I mean.
This is a simple, no fuss recipe, ideal for a hot day (such as today, at long last!), when you would rather spend more time in the garden than in the kitchen. Don’t be tempted to grill these burgers, however, as they are very low in fat and are likely to get a bit dry on the grill. Better to coat them lightly in breadcrumbs and fry in a little oil.
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Horseradish is an ingredient I don’t use a lot of, but in this recipe it works beautifully, improving the flavour and adding a bit of bite to it.
This recipe uses raw fish so ensure the burgers are cooked through before serving. (3 minutes over a low/medium heat on each side should be enough).
Here you will find tips on how to make your own homemade breadcrumbs.
- 500 g salmon filet fresh or frozen, skinless and boneless
- 1 cup cooked amaranth rinsed and drained well
- 1 heaped tablespoon horseradish sauce
- 3 tablespoons capers
- 2 tablespoons breadcrumbs for coating and 2 for adding to the burger mixture
- 2/3 teaspoon fine sea salt a little less than 1, plus plenty of black pepper
- 2 tablespoons good vegetable oil for the slaw plus a little more for frying
- 250 g radishes grated, sliced or spiralized
- 1 tablespoon dill finely chopped
- 2 tablespoons lemon juice
If you are using frozen salmon filets place them in a strainer to get rid of excess water and squeeze any remaining water out.
Chop up the fish roughly and pulse in a blender to obtain a smooth mixture. Season, add the amaranth, horseradish, breadcrumbs and stir well. Fold in the capers. Form thick (about 2 cm) burgers and coat in the remaining breadcrumbs. Heat up about 2 tablespoons of oil and fry the burgers for 3 minutes on each side over a low/medium heat.
To make the radish slaw, grate, spiralize or finely slice the radishes, add the dill, lemon juice, oil and seasoning, and stir well to combine.
Serve the burgers with the radish slaw in your favourite burger buns. Yields 6 large burgers.
Cooking amaranth is not included in preparation time (amaranth cooks quickly, cook according to package instructions
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