Any self-respecting gent has made his own burgers at some point – and it doesn’t take much sense of adventure to dabble with turkey mince, or even lamb. But fish burgers are a different kettle of… well, you know. Fortunately, this salmon recipe – provided by Michelin-starred chef Adam Gray – is easy to make and provides similar levels of muscle-building protein to a traditional beef burger. As a bonus, it’s leaner and offers high levels of energy-boosting vitamin B12 and sleep-enhancing selenium.
Prep time: 10 minutes
Cooking time: 10 minutes
Ingredients (serves 4)
For the burger 600g salmon fillet, skin and any bones removed / 1tbsp rapeseed oil / 40g fresh ginger, peeled and roughly chopped / 1tsp soy sauce / 2tbsp tomato ketchup / Handful of fresh coriander leaves, roughly chopped / Pinch of cayenne pepper / Salt and pepper, to taste / 4 sourdough buns, halved / For the salad 2 Braeburn apples / 8 radishes, washed and trimmed at either end / 1tbsp chopped chives / 50ml walnut oil
- Cut the salmon into 3cm chunks.
- Place the salmon, ketchup, cayenne pepper, soy sauce, ginger and coriander into a food processor and blend it to the consistency of mince.
- Shape into four evenly sized burger patties.
- Brush the burgers with the rapeseed oil and fry for four to five minutes on each side until cooked through.
- Cut the apples and radishes into small batons, place in a bowl and mix with the chives, walnut oil, salt and pepper.
- Top the burgers with salad and serve in the buns.
Add these expert upgrades for bonus health benefits
‘Chop them and add them to the burger mix to improve your gut health by increasing bifidobacteria levels,’ says personal trainer Aaron Deere of kxlife.co.uk
‘A teaspoon will give your burgers an added kick and provide immunity-boosting antioxidants,’ says sports nutritionist Laurent Bannock of guruperformance.com
‘Chuck some vitamin B-rich lemon zest in your burger mix for better red blood cell production,’ says performance nutritionist Nick Morgan of awordonnutrition.com
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