Ingredients

  • 500 g salmon filet, fresh or frozen, skinless and boneless
  • 1 cup cooked amaranth (rinsed and strained well)
  • 1 heaped tablespoon horseradish sauce
  • 3 tablespoons capers
  • 2 tablespoons breadcrumbs for coating and 2 for adding to the burger mixture
  • 3/4 teaspoon fine sea salt, plus plenty of black pepper
  • 2 tablespoons olive oil for the slaw, plus a little more for frying
  • 250 g radish, grated, sliced or spiralized
  • 1 tablespoon dill, finely chopped
  • 2 tablespoons lemon juice
  • 6 burger buns

Ready In 26 Minutes

Servings: 6

Cooking Instructions

Step 1

  • If you are using frozen salmon filets leave them in a strainer to get rid of excess water and squeeze any remaining water out.Chop up the fish roughly and pulse in a blender to obtain a smooth mixture. Season, add the amaranth, horseradish, breadcrumbs and stir well. Fold in the capers. Form thick (about 2 cm) burgers and coat in the remaining breadcrumbs.
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  • EQUIPMENT:

Step 2

  • Heat up about 2 tablespoons of oil and fry the burgers for 3 minutes on each side on a low/medium heat.To make the radish slaw, grate, spiralize or finely slice the radishes, add the dill, lemon juice, oil and seasoning, and stir well to combine.
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  • Length: 3 minutes

Step 3

  • Serve the burgers with the radish slaw in your favorite burger buns.
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