Salmon Burger with Mango Cilantro Salsa

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Main dishes

Serves 6

Prep: 20 minutes

Chill: 15 minutes + 15 minutes

Cook: 20 minutes

Difficulty level: Medium


This recipe was prepared using Braun’s MultiQuick 7 Hand blender with its blending shaft and 2-cup chopper attachment.


  • 3 small shallots, peeled
  • 1 garlic clove, peeled
  • 450 g skinless, diced salmon fillets
  • ½ cup plain breadcrumbs
  • 1 large egg
  • Juice of ½ lemon (about 2 ½ tbsp)
  • ½ tsp paprika
  • ½ tsp salt
  • 2 tbsp olive oil + additional for frying
  • 6 hamburger buns


Mango Cilantro salsa

(Yield: about 1 generous cup)

  • 1 mango, peeled
  • ½ small red onion
  • 2 tbsp fresh cilantro
  • ¼ red chilli, vein and seed removed
  • Juice of 1 lime (about 2 tbsp)
  • ¼ tsp salt, or to taste
  • 1 tbsp white wine vinegar

  1. Place shallots and garlic in Braun’s Multiquick 7 2-cup chopper attachment. Attach motor body and pulse on medium speed until finely chopped. Add salmon and pulse until finely chopped and mixture is combined. Transfer to a bowl.
  2. Add breadcrumbs, egg, lemon juice, paprika, olive oil and salt. Mix together well, using the Braun blending shaft.
  3. Divide into six equal portions and shape into patties. Cover and refrigerate for at least 15 minutes.
  4. For the salsa, chop mango in the cleaned 2-cup chopper attachment, and place in a bowl. Wipe out the bowl and chop the onion; pour into bowl with mango. Repeat with cilantro and chili. Add lime juice, salt and vinegar. Stir to combine and refrigerate salsa until needed.
  5. Heat olive oil in a non-stick frying pan and fry the salmon burgers over a medium heat for 4 to 5 minutes per side. Garnish with mango salsa.

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