Delicious smoky-chipotle infused Salmon patties with a creamy golden turmeric hummus - perfection!

Chipotle Salmon Burger Golden Turmeric Hummus Aisling Larkin Fish Recipe
Chipotle Salmon Burger Golden Turmeric Hummus Aisling Larkin Fish Recipe

Chipotle Salmon Burgers with a Golden Turmeric Hummus, Rocket, Red Onion, Avocado and Alfalfa Sprouts

An incredibly delicious fusion of smoky chipotle salmon, creamy golden turmeric hummus, peppery rocket, zesty red onion and creamy avocado all coming together in this vibrant and nutritious burger.
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Main Course
Aisling Larkin Fish Recipe
BBQ burger
Chipotle Salmon Burger
family meals
Golden Turmeric Hummus
sustainable fish
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 6


For the Salmon Patties

  • 1 kg fresh salmon
  • 120 g greek yogurt
  • 30 g fresh dill, finely chopped
  • 30 g fresh parsley, finely chopped
  • 2 scallions
  • 1 tbsp chipotle paste
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 30 g honey
  • 1 tbsp soy sauce
  • 150 g cooked quinoa
  • Sea salt and black pepper
  • 2 tbsp olive oil

For the Golden Turmeric Hummus

  • 1 tin chickpeas, drained and rinsed
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 4 tbsp olive oil
  • 1 garlic clove minced
  • 1 cm piece fresh turmeric or 1/2 teaspoon ground turmeric
  • 1 tsp-tbsp honey
  • 1.5 teaspoon ground cumin
  • 1.5 tsp Salt to taste
  • Water as needed

For Serving:

  • 6 whole-wheat burger buns
  • 1 red onion, thinly sliced in rounds
  • Rocket
  • 3 small ripe avocados
  • Alfalfa sprouts


  • Salmon Burgers
    Start by preparing the salmon patties. Finely chop the salmon fillet into small pieces or pulse in a food processor until coarsely ground. In a large mixing bowl, combine the chopped salmon, greek yogurt, fresh dill, fresh parsley, green onions, chipotle paste, onion powder, garlic powder, honey, soy sauce, cooked quinoa, salt, and black pepper.
    Mix until well combined. Divide the mixture into 6 equal portions and shape each portion into a patty. Place the patties on a baking sheet lined with parchment paper and refrigerate for about 30 minutes to firm up.
  • Golden Turmeric Hummus:
    While the burgers are chilling, prepare the golden turmeric hummus. In a food processor, combine the chickpeas ( I recommend peeling the shells off for a really smooth hummus) , tahini, lemon juice, olive oil, minced garlic, ground turmeric or fresh ( substitute ½ teaspoon fresh turmeric for a more pronounced flavour, ground cumin, and the Irish Sea salt for seasoning. Process until smooth, adding a little water if needed to achieve a creamy consistency. Adjust the seasoning according to your taste, you may need that little bit of honey, a pinch of extra salt and a drop of olive oil to adjust the flavour of the turmeric and balance it all out. Play around with it.
  • Cook Time:
    Preheat the one to 180℃ or light the BBQ. Brush the salmon burgers with olive oil on both sides. Cook them for about 3-4 minutes per side or until cooked through and nicely browned. Remove from heat. (It can be a great idea to cook them on a foil tray on the BBQ)
  • Assemble & Serve:
    Slice the whole-wheat burger buns in half and lightly toast them.
    To assemble the burgers, spread a generous amount of golden turmeric hummus on the bottom half of each bun. Sit the rocket on top.
    Place a salmon patty on top of the rocket. Top the salmon with a few slices of red onion, avocado, and a sprinkle of alfalfa sprouts.
    Choose to eat these as open burgers with just one bun as the base or cover the burgers with the top half of the buns. Serve immediately and enjoy

2 Responses

    1. Hi Angela, it is a Mexican dried chilli paste. There are some super little artisan ones on the market or honestly,sometimes I just use a Tesco little own brand 95g jar one and it works great.