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Salmon Quinoa Burgers with Mint-Yogurt Sauce

These burgers are super easy to put together and they are baked so there's no fear of flipping!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Kath Younger


  • 14 ounce cans of wild salmon
  • 3/4 cup cooked quinoa cooled
  • 1/4 cup bell pepper chopped
  • 1 roasted red pepper homemade or jarred, chopped
  • 1/4 c chia seeds
  • 1 egg
  • 1/4 tsp smoked paprika
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp red pepper flakes
  • For The Yogurt Sauce
  • 1 cup Greek yogurt
  • 10 mint leaves minced
  • Juice of half a lemon
  • Salt and pepper to taste


  • Preheat oven to 375*
  • Prepare quinoa or use leftovers
  • Open and drain salmon if necessary and place in large mixing bowl
  • Add peppers and spices and mix well.
  • Crack an egg into the mixture and mix well
  • Add chia seeds and mix. Allow for the mixture to sit for a few minutes. Add more chia if mixture seems too wet. 
  • Grease a baking sheet. Using an ice cream scoop, create about a dozen patties and use clean, wet hands to press them down and shape into burgers.
  • Place in oven and bake for 15-20 minutes, until you can flip them without them crumbling. Flip and then allow to bake for 15 more minutes.
  • Combine mint, yogurt, lemon, salt and pepper for a simple yogurt sauce and top patties with a dollop to serve.