Seeded burger buns
LaManna Salmon Patties
White cabbage, thinly sliced
Olive oil
Lemon, juiced
Lebanese cucumber, sliced
Fresh dill, finely chopped
LaManna tartare sauce
Salt
4
2pk
Quarter
4 tbsp
1
1
2 tbsp
1 Tub
To taste
Method
Make the Slaw
- In a large bowl, toss together the thinly sliced white cabbage & finely chopped dill.
- Add the juice of one lemon, 2 tablespoons olive oil and a pinch of salt then scrunch it all together with your hands for a minute — this softens the cabbage and gets everything nicely coated.
- Set aside while you cook the patties; it’ll only get better as it sits.
Fry the Salmon Patties
- Heat 2 tablespoons olive oil in a large non-stick frying pan over medium heat.
- Once the oil is hot, add the Salmon patties in a single layer (cook in batches if you need to — don’t crowd the pan).
- Fry undisturbed until golden, flip carefully and cook the other side until golden and cooked through. Approx. 3 minutes a side.
Toast the Buns
- While the patties finish, split the 4 seeded burger buns and toast them cut-side down in a dry pan (or under the grill) until lightly golden.
To Assemble
- Spread a generous layer of tartare sauce on both cut sides of each bun.
- Pile on a good handful of the cabbage slaw (let the excess dressing drip off first).
- Place a salmon patty on the slaw, add a few slices of fresh cucumber, then top with the bun lid.
- Serve immediately while the patty is still hot and the bun is still crisp.
About this recipe
This salmon burger is proof that a lighter burger doesn’t have to be boring. Our LaManna Salmon Patties do the heavy lifting, seasoned, shaped and ready to fry. All you need to worry about is the slaw and the stack.
The lemony cabbage slaw is the key here. A quick scrunch with lemon juice, olive oil and fresh dill softens the cabbage and builds a bright, tangy base that cuts through the richness of the salmon. It’s the same dill-and-lemon pairing that makes our Baked Salmon with Dill Yoghurt Sauce such a crowd-pleaser, just applied in a different way.
If you’re after more burger inspiration, we have a full collection from our International Burger Day feature, including a crispy Buttermilk Fried Chicken Burger, a beer-battered Rockling Burger and a classic Double Cheeseburger. Or if you’d rather skip the cooking altogether, our Café at Essendon Fields serves brunch and lunch daily from 8am.
Browse more easy weeknight ideas on our Recipes page.
How do you keep salmon burgers from falling apart?
Start with a pre-made patty like our LaManna Salmon Patties. They’re already bound and seasoned, so they hold their shape in the pan. If you’re making salmon burgers from scratch, the key is to make sure the mixture is cold before you shape the patties, and avoid over-handling. When cooking, let the first side form a golden crust before you flip. A non-stick pan and a thin spatula make all the difference.
Can you cook salmon burgers on a barbecue?
Yes, salmon burgers work well on a barbecue. Preheat the grill to medium and oil the grates well to stop the patties sticking. Cook with the lid down for about 3 minutes per side. The patties are more delicate than beef, so use a wide spatula and only flip once. If your barbecue runs hot, indirect heat will give you a more even cook without drying the salmon out.
What goes well with salmon burgers?
Salmon burgers pair well with fresh, zesty sides. A simple green salad, sweet potato fries or a cucumber-and-dill yoghurt dip all work. The tartare sauce and cabbage slaw in this recipe already bring plenty of flavour, so keep your sides light. For a bigger spread, try adding our Parmesan Roasted Kipfler Potatoes on the side.
Are salmon burgers healthy?
Salmon is a rich source of omega-3 fatty acids and high-quality protein, which makes salmon burgers a nutritious alternative to traditional beef burgers. This recipe keeps things light with a fresh cabbage slaw and cucumber instead of heavy cheese or fried toppings. The total cook time is just 20 minutes, so it’s a quick, balanced weeknight meal.
