Wild Alaska salmon, carrot and halloumi burgers

Pair succulent salmon with salty halloumi for a sensational burger.

  • Preparation Time20 mins
  • Cooking Time25 mins
  • Serves6
  • DifficultyEasy
Vegetable oil, for greasing
1 (416g) or 2 (213g) tins red or pink wild Alaska salmon
500g carrots, grated
1 small onion, finely chopped
100g fresh breadcrumbs
1 large egg, beaten
150g Halloumi cheese, crumbled or finely chopped
50g mature Cheddar cheese, grated
1 tbsp fresh coriander, chopped
Salt and freshly ground black pepper
Burger buns, salad and tomato ketchup, to serve
1) Preheat the oven to 200C/Gas 6. Grease a large baking sheet with a little vegetable oil.

2) Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into small chunks.

3) Put the carrots into a large mixing bowl and add the onion, breadcrumbs, egg, cheeses and coriander. Season, remembering that cheese is quite salty, so you only need a little salt. Stir in the chunks of salmon.

4) Form the mixture into 6 burgers and arrange on the prepared baking sheet. Bake for about 20–25 minutes, until golden brown. Serve in burger buns with salad and tomato ketchup on the side.

Cook's tip: For a lighter option, wrap and serve the burgers in crisp lettuce leaves or Chinese leaves instead of serving them in burger buns.

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