Frugal Feasts Chickpea Salmon Burgers Recipe

I love making meals that merge good nutrition, great flavor, and low cost, and my Frugal Feasts Chickpea Salmon Burgers are a perfect example. They derive their protein and healthy fats from an improbable duo of canned chickpeas and salmon, making them a strong contender in the race for most nourishing burger.

Chickpeas are nothing short of a nutritional powerhouse, loaded with fiber that keeps you full much longer than a white-bread bun and a beef patty ever could. And, of course, salmon is not only full of protein, but it also packs a ton of healthy omega-3 fatty acids known to support heart health and other bodily functions.

Not only does fresh parsley bring beautiful color, but it also presents a cool herbal accent. I am a firm believer in a splash of fresh lemon juice and a dollop of Dijon mustard to elevate the flavors of these zesty, tangy, and oh-so-tasty morsels.

My ever-reliable palette enhancer, salt and pepper, perfectly rounds off the flavor equation. Cooking these in olive oil enhances the mouthfeel and adds a touch of silkiness to the burgers.

Whether served in a bun or on a plate next to a salad, these burgers present a delightful, affordable, and healthy meal that promises satisfaction with every bite.

Ingredients

Chickpeas: They offer a robust foundation, being replete with protein and fiber.

Salmon: It is replete with omega-3 fatty acids, and it delivers healthful proteins.

Bread crumbs: Contribute to the texture and assist in binding the burgers.

Mildly flavorful and crunchy, the red onion adds an even layer of flavor to everything it touches.

Fresh and lively; they add color and a grassy flavor.

Egg: Vital ingredient that binds components together and maintains their cohesion.

Juice from lemons: Enlivens flavors with a touch of citrus brightness.

Ingredient Quantities

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.75 oz) salmon, drained and flaked
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped fresh parsley
• 1 egg, lightly beaten
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 2 tablespoons olive oil (for cooking)

Instructions

1. In a large bowl, use a fork or potato masher to mash the chickpeas until mostly smooth and some texture remains, providing the delight of unexpected bites.

2. In the drained and flaked salmon, add the mashed chickpeas, folding gently for a uniform blend.

3. Combine the breadcrumbs, finely diced red onion, freshly chopped parsley, beaten egg, lemon juice, and Dijon mustard in a mixing bowl. Add a pinch of salt and pepper to taste, and mix until everything is thoroughly combined.

4. Form the mixture into 6 to 8 equal-sized patties, making sure they’re firm so they hold together during cooking.

5. In a large skillet, pour in 1 tablespoon of olive oil and heat it over medium. Tilt the pan so the oil coats the bottom evenly.

6. Place several patties in the skillet with care, and do not overcrowd. If necessary, cook in batches.

7. Fry the patties for around 4-5 minutes on either side, or until they attain a golden-brown hue and are heated adequately throughout, putting more olive oil into the skillet if necessary for the subsequent batches.

8. When you take the cooked patties out of the skillet, set them on a plate lined with paper towels to soak up any extra oil.

9. If necessary, add a little more salt or pepper to the seasoning and taste again.

10. The chickpea salmon burgers can be served warm, on buns or with a side salad, and eaten in good company for a very inexpensive yet delicious meal!

Equipment Needed

1. Large bowl
2. Fork or potato masher
3. Mixing bowl
4. Skillet
5. Spatula or tongs
6. Measuring cups and spoons
7. Knife
8. Cutting board
9. Plate
10. Paper towels

FAQ

• Q: Can I use fresh salmon instead of canned?Yes, it is possible to utilize freshly cooked salmon. Approximately 12 ounces, when thoroughly flaked, should be mixed in with the remaining ingredients.
• Q: Are there any alternatives to breadcrumbs?Yes, crushed crackers, oats, or almond meal can be used in place of breadcrumbs.
• Q: How can I make it gluten-free?A: To maintain a gluten-free recipe, utilize gluten-free breadcrumbs or oats.
• Q: Can I prepare the mixture ahead of time?You can combine the ingredients and refrigerate them for up to 24 hours before cooking the patties.
• Q: How do I store leftover patties?Q: For up to 3 days, cooked patties can safely cohabitate with you in your fridge, provided they are ensconced in an airtight container. When you are ready to eat them, reheat them in a skillet or microwave.
• Q: Is it possible to bake these instead of frying?Q: Do you bake the patties and at what temperature?

  Patties for baking: yes. Temperature: 375°F (190°C). Time: approximately 20 minutes, flipping halfway through. Items to use: parchment-lined baking sheet.

• Q: Can I freeze the patties?A: Yes, uncooked patties can be frozen. Place them on a baking sheet in a single layer and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll be good for about 3 months. You can cook them either frozen or thawed. Thaw in the refrigerator overnight if not cooking straight from frozen.

Substitutions and Variations

Here is the rephrased version of the provided text:

With respect to the chickpeas: You can use cooked lentils instead. They’ll provide a similar texture and, with the right spices and cooking method, a protein-packed equivalent.
For the salmon: Substitute canned tuna or cooked, shredded chicken for a different protein source.
When it comes to breadcrumbs, you can use crushed crackers or oats for a gluten-free option.
To prepare a red onion substitute: Finely chop green onions or shallots. Use these in the same quantity that the recipe calls for with red onion.
For the parsley: Substitute fresh cilantro or dill for a distinct herbaceous flavor.