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Salmon and dill burgers with kale coleslaw

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Made with tasty dill, this Salmon burger recipe is a great way to switch up burger night. Filled with avo and a creamy kaleslaw, this recipe is sure to be a hit.

  • Serves4
  • Cook time5 minutes
  • Prep time20 minutes, (+ 10 mins chilling)
Salmon and dill burgers with kale coleslaw

Ingredients

  • 4 (about 600g) skinless salmon fillets, coarsely chopped
  • 1 tsp finely grated lime rind
  • 2 tbs coarsely chopped dill
  • 2 spring onions, coarsely chopped
  • 200g tub Greek-style yoghurt
  • 350g pkt Coles Kitchen Kaleslaw Salad
  • 2 tsp olive oil
  • 4 Coles Bakery Kaiser Rolls, split, toasted
  • 1 avocado, stone removed, peeled, thinly sliced
  • Frozen potato chips, cooked, to serve

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the salmon, lime rind, half the dill and half the spring onion in a food processor. Process until the mixture is just combined. Divide the mixture into 4 even portions. Shape each portion into a 10cm patty. Place in the fridge for 10 mins to chill.
  2. Step 2

    Meanwhile, combine the yoghurt and remaining dill and spring onion in a bowl. Season with salt and pepper.
  3. Step 3

    Prepare the Kaleslaw following packet directions.

  4. Step 4

    Heat the oil in a large non-stick frying pan over high heat. Add the salmon patties and cook for 2 mins each side or until golden brown and just cooked through.
  5. Step 5

    Place bread roll bases on serving plates. Top with the avocado, kaleslaw and salmon patties. Top with a dollop of the yoghurt mixture and bread roll tops. Serve with the potato chips.

    Salmon and dill burgers with kale coleslaw

    Salmon and dill burgers with kale coleslaw
    • Serves4
    • Cook time5 minutes
    • Prep time20 minutes, (+ 10 mins chilling)
    Ingredients
    • 4 (about 600g) skinless salmon fillets, coarsely chopped
    • 1 tsp finely grated lime rind
    • 2 tbs coarsely chopped dill
    • 2 spring onions, coarsely chopped
    • 200g tub Greek-style yoghurt
    • 350g pkt Coles Kitchen Kaleslaw Salad
    • 2 tsp olive oil
    • 4 Coles Bakery Kaiser Rolls, split, toasted
    • 1 avocado, stone removed, peeled, thinly sliced
    • Frozen potato chips, cooked, to serve
      Description

      Made with tasty dill, this Salmon burger recipe is a great way to switch up burger night. Filled with avo and a creamy kaleslaw, this recipe is sure to be a hit.

      Method
      1. Step 1

        Place the salmon, lime rind, half the dill and half the spring onion in a food processor. Process until the mixture is just combined. Divide the mixture into 4 even portions. Shape each portion into a 10cm patty. Place in the fridge for 10 mins to chill.
      2. Step 2

        Meanwhile, combine the yoghurt and remaining dill and spring onion in a bowl. Season with salt and pepper.
      3. Step 3

        Prepare the Kaleslaw following packet directions.

      4. Step 4

        Heat the oil in a large non-stick frying pan over high heat. Add the salmon patties and cook for 2 mins each side or until golden brown and just cooked through.
      5. Step 5

        Place bread roll bases on serving plates. Top with the avocado, kaleslaw and salmon patties. Top with a dollop of the yoghurt mixture and bread roll tops. Serve with the potato chips.