Salmon Burgers with Not Quite Mayo

Salmon Burgers with Not Quite Mayo

Salmon Burgers with Not Quite Mayo

A tasty and healthy weekend treat!

Serves: 4

Prep: 10

Cook: 20

Suggested cooking methods


Cooking Method/Instructions

  1. Place the salmon, breadcrumbs, egg white, onion and basil into a food processor and pulse until combined - do not overmix as it is best to retain some texture. Season with salt and freshly ground black pepper.
  2. Divide the mixture into four portions and shape each portion into a burger shape. Place onto a plate and transfer to the fridge to chill.
  3. Spray oil in a large frying pan, heat and then add the burgers and seal on each side.
  4. Place the burgers on baking sheet (sprayed with a little oil) and cook @200°C/Gas mark 6 for 10 - 15 minutes until cooked through.
  5. For the dressing simply mix the ingredients together to form a smooth cream.
  6. Serve with salad garnish in a bread bun with ‘mayo’ and potato wedges.

Slimmer's tip - ditch the bread and use large crisp lettuce leaves to make a burger parcel.


  • 600g Boned Salmon Fillet, cut into chunks
  • 75g Breadcrumbs
  • 1 Egg White
  • 1 small Onion, finely chopped
  • 1 tbsp fresh Basil, chopped
  • Salt & freshly ground Black Pepper
  • Cooking oil spray

Not quite mayo:

  • 60g Fromage Frais or 0% fat Greek Yogurt
  • ½ tsp Dijon Mustard,
  • ½ tsp Lemon Juice,
  • 15g low fat Soft Cheese
  • Seasoning to taste.

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