Lemony dill salmon-lentil burgers! A delicious variation of a summer fave. Full of bright, fresh flavours and extra delicious when topped with all your favourite burger toppings.
1-273g can salmon, drained
1-19oz can lentils, drained and rinsed
1/2 cup red onion, diced
1/2 cup oats
1/2 cup sunflower seeds
Zest of one lemon
Juice 1/2 lemon (about 1.5-2 tbsp)
3 cloves garlic, grated
1 tbsp capers, chopped
2 tbsp fresh dill, chopped
2 flax “eggs” or 2 eggs (flax eggs: 2 tbsp ground flaxseed, 5 tbsp water- stir together and let sit for 5 mins)
1 tsp Dijon
Sprinkle of red chilli flakes (optional)
Preheat oven to 400F. Place salmon and lentils in a large bowl. Break the salmon and lentils up with a fork and stir together.
Add the remaining ingredients and mix well to combine.
Form mixture into 1/2 cup patties. I like to line a 1/2 cup dry measure with plastic wrap, pack the mixture into the measure, then remove and peel away plastic wrap…. perfect patty!
Place on a lined baking sheet and bake for 25-30 minutes, flip over, and bake for another 5-10 minutes until firm and browned on both sides.
**Note: if you make smaller or larger sized burgers, you will need to adjust cooking time accordingly… smaller ones take less time, bigger ones take more! 😊