Chipotle Salmon Burgers With Golden Turmeric Hummus

INGREDIENTS

 

For the Salmon Patties:

•     1kg fresh salmon

•     120g Greek yogurt

•     30g  fresh dill, finely chopped

•     30g fresh parsley, finely chopped

•     2 scallions

•     1 tbsp chipotle paste

•     1 tsp onion powder

•     1 tsp garlic powder

•     30g honey

•     1 tbsp soy sauce

•     150g cooked quinoa

•     Sea salt and black pepper

•     2 tbsp olive oil / Spray oil

For the Golden Turmeric Hummus:

•     1 tin(400 grams) chickpeas, drained and rinsed

•     3 tbsp tahini

•     2 tbsp  lemon juice

•     2 tbsp olive oil

•     1 garlic clove, minced

•     1cm piece fresh turmeric 1/2 teaspoon ground turmeric

•     1/4 teaspoon ground cumin

•     Salt, to taste

•     Water, as needed

For Serving:

•     6 whole-wheat burger buns

•     1 red onion, thinly sliced in rounds

•     Rocket

•     3 small ripe avocado

•     Alfalfa sprouts

 

METHOD

1.    Finely chop the salmon fillet into small pieces or pulse in a food processor until coarsely ground.In a large mixing bowl, combine the chopped salmon, Greek yogurt, fresh dill, fresh parsley, green onions, chipotle paste, onion powder, garlic powder, honey, soy sauce, cooked quinoa, salt, and black pepper. Mix until well combined.

2.    Divide the mixture into 6 equal portions and shape each portion into a patty. Place the patties on a baking sheet lined with parchment paper and refrigerate for about 30 minutes to firm up.

3.    In a food processor, combine the chickpeas, tahini, lemon juice, olive oil, minced garlic, ground turmeric, ground cumin, and a pinch of salt. Process until smooth, adding a little water if needed to achieve a creamy consistency. Adjust the seasoning according to your taste.

4.    Preheat the one to 180? or light the BBQ. . Brush the salmon burgers with olive oil on both sides. Cook them for about 3-4 minutes per side or until cooked through and nicely browned. Remove from heat (it can be a great idea to cook them on a foil tray on the BBQ)

5.    Slice the whole-wheat burger buns in half and lightly toast them.

6.    To assemble the burgers, spread a generous amount of golden turmeric hummus on the bottom half of each bun. Sit the rocket on top. Place a salmon patty on top of the rocket.

7.    Top the salmon with a few slices of red onion, avocado, and a sprinkle of alfalfa sprouts. Choose to eat these as open burgers with just one bun as the base or cover the burgers with the top half of the buns. Serve immediately and enjoy!