These burgers are tasty ~ wild-caught salmon mixed with Asian flavours and finely sliced fresh green beans and scallions.
You can make these using panko, gluten-free panko, breadcrumbs, oat bran or even oat flour to help bind ingredients and add more fibre. These burgers are high protein, low fat, low carb, and low cholesterol with essential amino acids and fibre.
Low-Carb recipes have a low carbohydrate count. No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
Low Fat recipes have healthy whole food ingredients that are low in fat and calories to help with weight management and heart disease.
Recipes with protein-rich ingredients. Examples of high protein foods include; eggs, meat, fish, seafood, poultry, dairy, quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.
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Asian-Style Salmon Burgers with Green Beans
FOOD PROCESSOR add salmon roughly cut into smaller pieces + garlic, egg, soy, and gochujang. Pulse until mixture forms a chunky mix – do not process too long. Alternatively, chop the salmon really fine using a knife OR ask your fish monger to do it for you.
BOWL add salmon mixture + all remaining ingredients. You want to slice the beans and the scallion very finely = paper-thin. You could process them first separate from the salmon, so they break down properly.
MIX all ingredients well together in a glass or stainless bowl.
SHAPE into 6 even-sized burgers.
HEAT your oven-proof skillet or frying pan until hot. ADD 2 tsp oil.
PAN-SEAR medium heat 3-4 mins each side – until nicely browned. Cook longer if you like your salmon; well done. You can grill these as well.
SERVE with salad, in sourdough bread or sesame bread roll with any salad greens with like.
Serving Ideas + Sauces
Lemon Garlic Tahini Sauce
Sumac Roasted Cherry Tomatoes & Chickpeas
Cabbage, Celery Cilantro & Mint Salad.
Gochujang Miso Tahini – you could use mayo instead of tahini.
Amazing Tangy Herb & Miso Dressing
Crunchy Beansprout Salad
Fresh Rhubarb, Radish & Herb Salsa
Glass Noodle Rainbow Vegetable Salad
Green Bean, Cucumber & Radish Salad with Soy Mustard Dressing
COLD WATER rinse + wash the food processor first. Once it’s cleaned out, then use hot soapy water. If you initially use hot water, you cook all the smells into the container. Always rinse raw food protein boards + utensils with cold water first.
SWAP gochujang for chilli paste, reducing the amount to 1-2 tsp depending on how spicy the pastes are.
SWAP PANKO – use gluten-free panko, breadcrumbs, oat bran, quicks oats + ground flax, oat flour, tapioca starch, and almond flour.
SWAP Beans for peas, red pepper, 1 cup finely chopped greens like swiss chard or kale.
ADD finely chopped herbs like parsley, cilantro, basil, garlic scapes, garlic chives, chives, dill.
SWAP SALMON for fresh haddock, cod, tuna.