Description
These easy, gluten-free Mexican salmon quinoa burgers with guacamole and whipped chèvre are healthy, flavourful, and packed with protein and healthy fats.
Ingredients
Scale
Mexican Salmon Quinoa Burgers
- 1/2 cup quinoa
- 1 scant cup water
- 11–12 ounces canned wild sockeye salmon (I used unsalted, if using salted, you may want to use less salt in the burgers)
- 1/2 cup thinly sliced green onion
- 2 garlic cloves, minced
- 1 tablespoon lime juice
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon hot red pepper flakes
- 2 large organic eggs, beaten
- 1/4 cup cilantro, finely chopped
- 3/4 teaspoon sea salt
- Freshly ground black pepper, to taste
- Extra virgin olive oil, avocado oil, or grapeseed oil, for cooking (about 1 tablespoon)
Guacamole
- 2 ripe avocados, pitted
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
- 1/4 cup cilantro, chopped
- 2–3 tablespoons lime juice, to taste
Honey Lime Whipped Chèvre
- 4 ounces chèvre (soft goat cheese)
- Zest of 1 lime
- 2 tablespoons lime juice
- 2 teaspoons raw honey
For Serving
- Burger buns
- Sliced tomato
- Arugula
- Quick pickled onions or jalapeños
Instructions
- Make the salmon quinoa burgers: To cook the quinoa, combine the quinoa, water, and a pinch of sea salt in a medium saucepan. Bring to a boil, then turn down heat to low and cover. Cook for 15 minutes, then remove from the heat and set aside to cool. In a large bowl, mash the salmon until broken down into small pieces. Add the green onion, garlic, lime juice, spices, eggs, cilantro, salt, and pepper. Add the cooked quinoa and stir. Form the mixture into 4-5 patties. Heat the oil in a large, heavy bottomed skillet (I like cast iron) over medium heat. Once it sizzles, cook the burgers, two at a time to avoid overcrowding, for 4-5 minutes per side, or until golden brown. (Note: Be careful when flipping these burgers; they are delicate.) Transfer onto a plate or wire rack until ready to serve.
- Make the toppings (optional): To make the guacamole, mash the avocado in a bowl, then stir in the garlic, salt, cilantro, and lime juice. To make the honey lime whipped chèvre, crumble the chèvre into a food processor fitted with the ‘S’ blade. Add the lime juice, zest, and honey. Process until smooth and transfer into an airtight container.
- Serve: Serve the burgers on toasted buns with any desired accompaniments. I also recommend serving some tortilla chips and a Mexican-style cabbage slaw with cumin lime dressing as sides.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
Keywords: Mexican salmon quinoa burgers