These healthy salmon rice burgers deliver the flavour and texture of traditional burgers, without the fat and calories. They’re light and tasty and surprisingly filling an lend well to a clean eating lifestyle.
Cooking to have leftovers is my ultimate secret to meal planning. Sunday mornings are usually reserved for making big batch meals, as well as cooking grains and legumes for the week so I can whip up easy buddha bowls on the fly. I got my hands on some fresh wild salmon filets at the grocery store the other day, and I won’t lie – I was giddy! For a while now, the farmed counterpart has turned me completely off, with the increasing news about its quality and potential health risks. Of course, if you prefer a more cost effective option, you could always use a good quality canned salmon or tuna. Either way these wholesome fish burgers will be delicious. Cooking proteins at their peak freshness is another key to ensuring optimal flavour in meals, so I usually prepare fish and meats the day I purchase them, even if we don’t consume them that specific day. Besides that, another plus to pre-cooking proteins is that it reduces much of the prep time, which is ideal for quick and easy weeknight dinners. Adding these salmon filets to my Sunday meal prep list was a no-brainer. Besides, when you’ve got three burners going at once, turning on one more doesn’t make a difference in terms of time or effort.
These healthy salmon rice burgers are more filling than you might expect, yet they’re still light and fresh in flavour. They’re a great way to get some more fish in your diet and can be served in a bun with a bit of tartar sauce or avocado, or alongside a simple salad for a light and clean lunch or dinner. They have a crispy, light exterior, and they’re crumbly and moist on the inside. They can be stored in the fridge of the freezer. To reheat you can either warm them in the microwave, or sauté them in a pan for a few minutes to get that crispy, browned exterior.
If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!
Healthy Salmon Rice Burgers
: 8 burgers
: 5 min
: 15 min
These healthy salmon rice burgers deliver the flavour and texture of traditional burgers, without the fat and calories. They’re light and tasty and surprisingly filling an lend well to a clean eating lifestyle. Cooking to have leftovers is my ultimate secret to meal planning. Sunday mornings are usually reserved for making big batch meals, as well …
2 pre-cooked salmon steaks, skin and bones removed
2 cups pre-cooked arborio rice
2 scallions, finely diced
1 tbs. dried dill
2 tbs. extra virgin olive oil + 4 tbs. for sautéing salmon steaks and burgers
2 tbs. fresh lemon juice
2 tbs. light mayonnaise
1/4 tsp. paprika (optional)
1/3 cup gluten-free breadcrumbs
1 large organic egg, whisked
sea salt and black pepper to taste
To prepare the salmon, heat a large frying pan with 2 tablespoons of extra virgin olive oil on medium heat for 1-2 minutes. Add the salmon steaks and cook for 10-12 minutes per side (cooking time will depend on thickness of the steaks). Season with salt and pepper to taste. Set aside to cool for a few minutes.
Once cool to the touch, remove the skins, lightly mash the salmon with a fork then transfer to a large mixing bowl. Add the remaining ingredients (except for the eggs) to the bowl and mix with a large wooden spoon until combined. Taste and adjust seasoning if needed then add the whisked eggs and combine again.
Return to the frying pan to the stove and heat another 2 tablespoons of olive oil for 2 minutes. In the meantime, form 4 salmon patties (about the size of the palm of your hand and 1 inch thickness) with your hands. Transfer the patties to the frying pan and cook on both sides for 4-5 minutes or until heated through and crispy on both sides. Repeat with the remaining 4 patties.