Get In My Belly; Succulent Salmon Burger With Zucchini And Edamame Bean Salad

Celebrity chef and trainer Richard Kerrigan, of naked crumbed barramundi taco fame, knows his way around a healthy recipe.

His experience as a chef and personal trainer has enabled him to create simple, delicious dishes to suit the busy lifestyles we all lead today. He manages to show that you can enjoy a healthy lifestyle that is sustainable, without feeling like you are missing out or on a diet.

But let’s be honest, we’re all here for the salmon burgers. As well as being a great source of protein, omega-3 fatty acids, B vitamins and potassium, they’re quite literally the greatest thing you will eat this week. So over to RK for the only recipe you’ll need this summer…

Salmon Burger With Zucchini And Edamame Bean Salad [Serves 4]

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Ingredients [Burgers]

  • 4 salmon fillets, skinned

  • 1 small red onion, finely diced

  • 1 bunch chives, finely chopped

  • 4 tsp capers, roughly chopped

  • pinch cayenne pepper

  • 4 wholemeal rolls/buns

  • 4 tbs natural full fat yoghurt

  • 1 lime

  • 2 lemons

  • 2 garlic cloves, crushed

  • 1 cup breadcrumbs

  • 1 avocado, sliced

  • 2 baby gem lettuce, finely sliced

  • Salt and pepper

  • Olive oil

Ingredients [Salad]


  • Pre heat the oven to 180°C. Roughly chop the salmon into small pieces then add to a large mixing bowl. Add the red onion, ½ bunch chopped chives, a pinch cayenne pepper, zest and juice of one lemon, ½ cup of breadcrumbs, 2 tsp capers, garlic, and a good pinch of salt and pepper, mix well.

  • Using a stick blender, pulse the salmon mix until it starts to come together. Portion, then mould the mix into burger sized patties. Wash your hands every 2-3 patties to stop the mix from sticking.

  • Tip the other half of the breadcrumbs into a small bowl then toss the burgers through the crumbs evenly coating them.

  • Pan fry the patties in a little olive oil over a medium heat until golden on both sides. Once coloured, place onto an oven tray and cook in the oven for 4-6 minutes.

  • To make the salad, peel the zucchinis using a vegetable peeler creating long ribbons. Place into a mixing bowl along with ½  a bunch fresh mint leaves.

  • Cook the edamame beans in a pan of boiling water for 2 minutes, then drain and rinse under cold water. Add to the zucchini ribbons once drained.

  • Season the salad with salt and pepper, then dress with ½ a lime squeezed over the top, and a drizzle of olive oil and top with sunflower seeds.

  • Mix the yoghurt in a small bowl with ¼ bunch finely chopped mint, 2 teaspoons of capers, 1/2 bunch chopped chives and a good twist of black pepper.

  • Toast the wholemeal buns under the grill for a few minutes then start to build your burger.

  • Place a few baby gem lettuce leaves on the bun then top with a salmon burger. Add slices of avocado along with a large spoon of mint and chive yoghurt. Serve with the fresh zucchini and edamame bean salad.