Description
Delicious low FODMAP salmon burgers made with canned salmon! Yummy with some fries on the side. Gluten-free and lactose-free.
Ingredients
Scale
For the burgers (for 2 servings)
- 1 can of pink salmon (170 gram / 6 oz)*
- 1 egg yolk
- 2–4 tbsp gluten-free flour
- 1 tsp soy sauce
- 1 tsp lemon juice
- Optional: a few rings of the green part of a spring onion
*I choose to use a can of salmon without skin and bones because I really hate having to remove them myself. You can also use a can that has bones (usually cheaper) and remove them yourself.
For the mayonaise
- 1 tbsp mayonaise
- 1 tsp dill
- A splash of lemon juice
For topping the burger
- A few slices of pickles (make sure no garlic or onion has been added)
- A few slices of cucumber
- Iceberg lettuce
- 2 low FODMAP hamburger buns
Instructions
- Pre-heat the oven to 180 degrees Celsius (350 F).
- Drain the salmon and put it into a bowl. Add all the ingredients for the burgers and season with pepper and salt. Mix everything together with your hands and form two burgers from the mixture. If the mixture is too wet, you can add some extra flour.
- Heat some oil in a pan and fry the burgers for about 4 minutes per side until golden brown.
- Warm the burger buns in the oven for 5-6 minutes.
- Mix all the ingredients for the mayonaise together in a bowl. Taste and season with salt and pepper.
- Cut the burger buns open and put the iceberg lettuce and slices of cucumber on the bun. Put the salmon burger on top and finish with the slices of pickles and the mayonaise.
- Great with some fries or baked potatoes!
- Prep Time: 10 min
- Cook Time: 10 min
