Salmon burger (Marc Fosh)

Salmon burger (Marc Fosh)

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  • Serves: Up to 4 people

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Salmon burger with mango coriander salsaMarc Fosh's salmon burger with mango coriander salsa


Serves: 4
Preparation time: 25 mins
Cooking time: 20 mins


1. For the salmon burger, place the garlic, salmon and shallots in the Braun Multiquick’s hand blender compact kitchen machine and pulse on a medium speed until coarsely minced. Add the breadcrumbs, paprika, egg, lemon juice, olive oil and salt. Mix together well and divide into six equal portions on a plate. Shape into burgers, cover and refrigerate for at least 15 minutes.

2. For the mango salsa, put all the ingredients in the Braun Multiquick’s hand blender compact kitchen machine and pulse on a medium setting until ingredients are roughly chopped and combined. Transfer mixture into a bowl and refrigerate until needed.

3. To prepare the burgers, heat olive oil in a non-stick frying pan and fry the salmon burgers over a medium heat for 4-5 minutes on each side. They should be slightly pink and moist inside.

4. Spread the mango and coriander salsa on one side of the hamburger buns then add the cooked salmon patties and serve.


Marc Fosh's tip

I love fish leftover fish and potatoes can be very simply turned in something classic and delicious such as fish cakes.

This recipe was prepared using the Braun Multiquick’s hand blender chopper accessory and compact kitchen machine with its fine shredding blades.


• 500g salmon fillets, skin removed and diced
• 3 shallots, peeled and diced
• 1 garlic clove, crushed
• 50g fresh breadcrumbs
• 1 large egg
• Juice of ½ lemon
• ½ tsp paprika
• ½ tsp salt
• 2 tbsp olive oil
• 4 hamburger buns

Ingredients for mango and coriander salsa

• 1 mango, peeled and diced
• ½ red onion, finely diced
• 2 tbsp of coriander
• ¼ red chilli
• Juice of 1 lime
• ½ tsp salt
• 1 tbsp white wine vinegar

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