Salmon & Apple Burger with Celeriac Fries – Gluten Free
We’re so happy that burgers won the vote in this week’s NutriPic, as it’s National Burger Day today. This meant we could indulge in a super healthy and super nutritious gluten-free salmon and apple burger to celebrate.
These really are packed with so much flavour, we tried to experiment with a few different ingredient variations but the apple and lemon zest was by far the tastiest. As a healthy alternative to bread buns we’ve used fried portobello mushrooms, which really do complete the look and also taste fantastic too!
Serves 2.
Ingredients:
For the burgers:
2 salmon fillets
1 apple
1 onion
Zest of 1 lemon
1 tsp. chili flakes
2 egg whites
handful chopped spinach
Salad leaves to serve (optional)
8 portobello mushrooms
For the celeriac fries:
1 celeriac
2 tbsp. honey
1 tsp. mixed herbs
For the tomato sauce:
1 x 400g/14oz can chopped tomatoes
2 tbsp. tomato puree
Method:
1. Preheat the oven to 200C/390F.
2. Peel the celeriac and chop into thin slices. Place on a baking tray then cover with honey and mixed herbs. Cook for 40 mins.
3. Skin the salmon fillets and chop into small pieces then place in a food processor. Process until minced.
4. Add the minced salmon to a bowl and mix in chopped apple, chopped onion, lemon zest, chill flakes, spinach and egg whites.
5. Place the mushrooms in the oven with the celeriac and cook for 10 mins.
6. Place the can of chopped tomatoes in a pan and bring to the boil. Add in the tomatoes puree and mix well.
7. Divide the burger mixture into 4 equal parts then form round patties.
8. Fry the patties/burgers for 3-4 mins each side.
9. Finish the burgers by placing them in between the cooked mushrooms and serve with the celeriac fries and tomato sauce.
If you like this article, we’d love you to share it on the links below. And if you do, a big thanks from us too 🙂
