BBQ Salmon & Grilled Pineapple Burger

  • 25 Aug - 31 Aug, 2018
  • Mag The Weekly
  • Cookery


· ½ tsp chilli flakes

· ½ tsp salt

· ½ tsp freshly ground black pepper

· 6 small onions, roughly chopped

· 2 cloves garlic, roughly chopped

· 3tsp light brown sugar

· 4 salmon fillets, skin removed

· ½ packed cup of coriander leaves

· 3tbsp vegetable oil

· 4 pineapple rings

· 4 brioche rolls, toasted

· 1 cup chopped salad leaves

· ½ red bell pepper, de-seeded and chopped in small chunks

· ½ red onion, peeled and finely sliced

· 1 large or 2 small jalapeños, sliced

· 4tbsp sweet chilli sauce


Place chilli flakes, salt, pepper, onions, garlic and a teaspoon of sugar into a food processor. Pulse until well chopped. Add the salmon fillets and coriander, then pulse a few times until the salmon breaks down and everything is combined. Shape the mixture into four balls using your hands. Place them on a plate and heat up the griddle (or make sure your barbecue is already pre-heated, if using). Sprinkle the remaining sugar on the pineapple slices. Brush half the oil on the salmon burgers and the rest on the griddle. Place the burgers on and flatten slightly with a spatula. Cook for two to three minutes until griddle lines appear, then turn over and cook again for a further two to three minutes until cooked through. Place the pineapple slices on the griddle/barbecue for a couple of minutes on each side, until lightly caramelised then remove. If using the barbecue, slice an onion in half and dip in the remaining oil, then use the onion to brush the oil onto the barbecue grill this will help to ensure the burgers don’t stick, and will also stop oil from dripping onto the coals. Place the buns on plates. Top with the salad leaves and bell peppers. Add the burgers, pineapple and onion and jalapeño slices, then drizzle on the chili sauce before placing the top of the bun on the burger. Serve with extra sweet chili sauce!