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Tasmanian salmon burgers


  • Combine the red onion, breadcrumbs, salmon, egg white and seasonings in a food processor. Then refrigerate for about 30 mins, before forming into 8 patties using wet hands. 
  • Combine the mayonnaise, sour cream, lime juice and 3 tbsp coriander. Taste for seasoning and set aside. 
  • Panfry the patties in a thin layer of hot oil and drain well on kitchen paper towels.
  • Cut the buns in half and toast or grill.
  • Then smear both sides of the buns with the mayo and top with the lettuce, avocado and 2 patties. Press down the top, cut in half if needed and enjoy!


  • 1 tbsp chopped red onion
  • 90 gm breadcrumbs
  • 600 gm fresh salmon, boned & cubed
  • 1 egg white
  • sea salt & freshly ground pepper
  • ¾ cup mayonnaise
  • 2 heaped tbsp sour cream
  • juice of 1 lime
  • 4-5 tbsp chopped fresh coriander
  • olive oil
  • 4 burger buns
  • inner leaves of 1 cos lettuce
  • 1 avocado, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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