To make our burgers, we mix Huon salmon with chopped dill, garlic and lemon zest with a bit of seasoning, free-range eggs and rice flour and, um, that's it. Salmon burgers, pure and simple.
Salmon, garlic, lemon, dill, egg, rice flour, salt.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| PER 100G | PER BURGER | |
| ENERGY | 761kj | 1224kj |
| PROTEIN | 20.1g | 2.3g |
| FAT TOTAL | 8.9g | 14.3g |
| - SATURATED | 2.3g | 3.7g |
| CARBS | 4.3g | 6.9g |
| - SUGARS | .9g | 1.4g |
| SODIUM | 352.4mg | 566.5mg |
Serve, burger style in a roll, with sliced cucumber, lettuce and aioli or go bread free on a rocket salad with smashed avocado and/or diced tomato and lemon wedges for squeezing. And chips!
Defrost information: Cook straight from frozen or defrost overnight in the fridge.
Cook gently in a lightly oiled non-stick frying pan over a medium heat, for 5 minutes one side, 4 minutes the other (from frozen) or 3 minutes a side (defrosted). Either way, cook until golden and just cooked through.
