Salmon and Chive Burgers

Ready for a superfood palooza? Mixing salmon with quinoa helps hold the patties together.

Total Time:
Level: Easy


  • 1⁄4 c. quinoa, rinsed
  • 3⁄4 lb. skinless salmon fillet, chopped in a food processor
  • 3⁄4 c. finely chopped celery
  • 1⁄3 c. finely chopped shallot
  • 1⁄4 c. chopped chives
  • 1 large egg, lightly beaten
  • 1 tbsp. lemon juice
  • 1⁄2 tsp. coarse salt
  • 1⁄2 tsp. pepper
  • vegetable oil, for grill
  • whole wheat flatbread or pita, cut into 8 squares or wedges


  1. Bring 1⁄2 cup water and the quinoa to a boil in a saucepan. Simmer, covered, until water is absorbed and quinoa is tender, about 15 min. Let cool.
  2. Mix together salmon, celery, shallot, chives, egg, lemon juice, salt, pepper, and cooked quinoa. Form mixture into 4 patties (about 4 inches each).
  3. Heat a well-oiled grill or grill pan to medium heat. Cook burgers, flipping once, until golden brown and cooked through, 3 to 4 min per side. Serve between flatbread squares.
  4. Toppers Mango Salsa, Spicy Guacamole

272 cal, 6 g fat (1 g saturated), 24 g protein, 31 g carb, 3 g sugar, 4 g fiber, 497 mg sodium, 86 mg cholesterol per serving.

This recipe originally appeared in the June 2015 issue of Dr. Oz The Good Life.

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