Gluten-free salmon, sesame and quinoa burgers

Gluten-free salmon, sesame and quinoa burgers

I first made these while doing a no gluten, no dairy cleanse and they have become firm supper-time favourites. The rich salmon, crunchy quinoa and sesame and fresh Asian flavours all come together to make a really fulfilling and nourishing meal, high in protein and healthy oils. And despite the long-ish ingredients list, they’re super quick to put together.

You can serve them as patties with salad, or in a sesame-topped bun if you’re a proper burger fiend; and recently I have been rolling them into smaller bite-size chunks for a quick little starter or snack in the fridge.

I have reworked a recipe I found on the lovely Elana’s Pantry (great for gluten and dairy free treats) and added in one of my favourite superheroes, quinoa, to add a little bite and texture. Here I have used black quinoa but white works just as well. Always make sure to buy your quinoa Fair Trade, and use wild salmon if possible. Not only is it richer in nutrients – the deep pink colour looks amazing too.

Serves 3


240g salmon

40g quinoa

25g chopped spring onion

30g toasted sesame seeds

15g ginger

2 cloves of garlic

1 tbsp sesame oil

1tbsp tamari

2 tsp cornflour

1 egg

salt and pepper to season

Boil the quinoa for fifteen to twenty minutes until it is soft and the white outer rings start to break away. While it is cooking, tear or cut the salmon into small chunks, add the sesame and tamari and leave to marinade while you prep the garlic, ginger, scallion and sesame seeds.

Once the quinoa is done, drain and run under cold water until cool. Then add the garlic, ginger, scallion and sesame seeds and stir in the egg to bind the mixture, seasoning as you go. You may need to add a little cornflour here to thicken it – one or two teaspoons does the trick.

Form the mixture into burger sized patties, and lightly fry in coconut or rapeseed oil for four to five minutes on each side, on a medium heat, until they are golden.

Serve hot or cold. They keep in the fridge for up to three days.

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