I think these Mouthwatering Salmon & Grilled Eggplant Burgers really speak for themselves. I mean seriously, just look at them! The day we shot these burgers I purposely made them just before we took a break for lunch. The boys were quite famished by this stage, so it’s very safe to say these burgers did not last long once the cameras stopped filming.
That’s what I love about these Salmon & Grilled Eggplant Burgers. Anyone will enjoy them! Yes, they are healthy, yes they are dairy free and egg free, and depending on what bread you use they could also be gluten free or wheat free. But all of that aside they just taste so darn good! There is seriously nothing like getting your hands around a ridiculously sized burger and (trying) to shove the whole thing in your mouth for that first bite.
The chutney used in this video is a homemade tomato chutney made by my bro in law, Cheyne. A few years ago he had a killer crop of tomatoes in their veggie garden in the Mornington Peninsula. He used these ripper tomatoes to put together a chutney that turned out to be one of the most fabulous and most flavoursome chutneys myself (and anyone else who got the pleasure of putting it in their mouth) have ever tasted. Big call I know. The bitter irony is that he has never been able to replicate it. I’d say it comes down to that seasons tomatoes just being so magical. Or maybe some of his ‘durry’ smoke fell in while he was cooking it for that ‘smoky flavour’…who knows.
As always, if you would like to change this recipe up a little to make it suit your needs, go for it! You could omit the fish and use an alternative meat if you dislike seafood. If you want a vegan option your could use slices of marinated tofu instead or a legume burger. Vegetarians could just add a fried egg instead (yum). Honestly just make this to work for your taste buds.
Oh, and a warning, this burger is not glamorous. You will get messy. Juices will run down your hands and off your elbows, bits will fall out onto your plate (or lap), its going to get dirty. Embrace this. Enjoy it. Maybe not a first date meal?
ps. If you would like to have a go at making your own chutney, I have a to die for eggplant, tomato and mango chutney . It is superb.
mouthwatering salmon & grilled eggplant burgers
- makes two very large burgers
- preparation time
- 10 minutes
- cooking time
- 5 minutes
- 1 salmon fillet, cut in half
- 1 large handful baby spinach
- 1 tablespoons mung beans
- 1/2 small beetroot, grated
- 1 truss tomato, sliced
- 6 slices of pre-grilled eggplant (brushed with olive oil), or store bought if needed
- 1/2 avocado
- 2 heaped dessertspoons hummus
- 4 slices wholegrain bread of choice
- chutney of choice (optional)
NB: To precook your eggplant, simply slice the eggplant into 1/2cm slices lengthways, then toss with olive oil, salt and pepper. Either grill under a hot grill, or pan fry, or even cook in a hot oven till tender and browning.
Heat a frying pan and cook salmon fillets (previously cut into two pieces) till golden on both sides and blush pink in the middle.
In the mean time, toast your bread of choice and spread two slices generously with avocado. Now top the same slices with spinach, sliced tomato, mung beans, grated beetroot, eggplant and finally the salmon fillets. Take the remaining pieces of bread and spread with hummus and chutney if using.
Eat straight away whilst warm and enjoy as the juices as they run down your hands!
- Salmon is an abundant source of omega 3 fatty acids. These essential fats are integral for immunity, skin health, brain and nervous system function and reducing inflammation. If you are not too keen on salmon you could substitute with white fish instead, however the oilier the fish the better for omega 3 content. Think mackerel, cod and tuna for instance.
- This salmon and eggplant burger provides a wonderful flavoursome balance of macronutrients. The wholegrain bread provides complex carbohydrates, the salmon provides protein (and good quality fats as mentioned above), while the hummus is a fantastic vegetarian source of protein (hummus additionally contains tahini, which is a great alternative source of plant based calcium). Fats are also abundant in the lashings of avocado adorning this burger.
- If you are yet to try freshly grated beetroot it is a real treat. It has a wonderfully earthy flavour that it retains when not pickled. Nutritionally, beetroot is rich source of B vitamins and phytochemicals, integral for combating stress and aiding liver function.
Jessica Cox is a qualified practicing Nutritionist with a Bachelor Health Science (Nutrition) and over 15 years of clinical experience. She is the founder and director JCN Clinic, published author and established recipe developer. Jessica is well respected within health and wellness space for her no fad approach and use of evidence-based nutrition.