Oh!-mega salmon burgers

The combination of salmon with beetroot and watercress in these burgers make them a flavour bomb!

By Nici Wickes
  • 15 mins preparation
  • 5 mins cooking
  • Serves 2
  • Print


Oh!-mega salmon burgers
  • 2 tablespoon unsweetened natural yoghurt
  • 4 tablespoon Best Foods mayonaise
  • 1/2 juice of lemon
  • 3 tablespoon olive oil
  • 1/2 cup grated cucumber, skin on
  • 1 tablespoon fresh dill
  • salt to taste
  • 2 gluten-free burger buns
  • 30 gram butter, softened
  • small handful of watercress
  • 1/2 cup grated beetroot mixed with juice of 1/2 lemon and a pinch of white pepper
  • 200 gram natural wood-smoked New Zealand king salmon


Oh!-mega salmon burgers
  • 1
    In a bowl, combine the yoghurt, mayonnaise and lemon juice. Slowly add the oil, whisking continuously. Add the cucumber and dill, then add more lemon and/or salt to taste.
  • 2
    Cut the buns in half horizontally and generously butter the tops. Place in a pan, butter-side down and bake in a preheated oven at 180ºC for 5 minutes or until golden brown and the butter is foamy.
  • 3
    Assemble each burger with 2 tbsp of cucumber mixture on the bottom half, then add the watercress, grated beetroot and half the smoked salmon.
  • 4
    Finish with another generous dollop of the cucumber mix. Close the buttered lid and serve!


It’s hard to find a protein that’s fresher, more convenient or healthier than New Zealand king salmon.

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