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Salmon Quinoa Burgers with Mint-Yogurt Sauce
These burgers are super easy to put together and they are baked so there's no fear of flipping!
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Author
Kath Younger
Ingredients
14
ounce
cans of wild salmon
3/4
cup
cooked quinoa
cooled
1/4
cup
bell pepper
chopped
1
roasted red pepper
homemade or jarred, chopped
1/4
c
chia seeds
1
egg
1/4
tsp
smoked paprika
1/4
tsp
chili powder
1/4
tsp
cumin
1/4
tsp
red pepper flakes
For The Yogurt Sauce
1
cup
Greek yogurt
10
mint leaves
minced
Juice of half a lemon
Salt and pepper to taste
Instructions
Preheat oven to 375*
Prepare quinoa or use leftovers
Open and drain salmon if necessary and place in large mixing bowl
Add peppers and spices and mix well.
Crack an egg into the mixture and mix well
Add chia seeds and mix. Allow for the mixture to sit for a few minutes. Add more chia if mixture seems too wet.
Grease a baking sheet. Using an ice cream scoop, create about a dozen patties and use clean, wet hands to press them down and shape into burgers.
Place in oven and bake for 15-20 minutes, until you can flip them without them crumbling. Flip and then allow to bake for 15 more minutes.
Combine mint, yogurt, lemon, salt and pepper for a simple yogurt sauce and top patties with a dollop to serve.