Summer Salmon & Rice Burgers

Inspired by Dainty Chefs

A summer alternative to the traditional burger. Delicious with salad and sweet potato! The recipe makes 4 burgers.

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  • 1 cup / 250mL Dainty Royal Rice, cooked
  • 2 cups / 500mL Salmon, cooked & chopped
  • 1/3 cup / 85mL Onion, diced
  • 1 tbsp / 15mL Olive Oil
  • 1 large Egg
  • 1/4 cup / 60mL Breadcrumbs
  • 1 tbsp / 15mL Fresh Basil, chopped
  • 1 tbsp / 15mL Fresh Parsley, chopped (optional)
  • 1 tbsp / 15mL Lemon Juice
  • 1 tbsp / 15mL Lemon Zest
  • 1 pinch Ground Chili Flakes
  • ½ tsp / 2.5mL Ground Black Pepper
  • ½ tsp / 2.5mL Sea Salt



Clean and chop the salmon, removing any bones, and place in a large mixing bowl.


In a pan, sauté the onion in olive oil until soft and fragrant. In a bowl with the cooked salmon, add the cooked Dainty Royal rice, egg, bread crumbs, basil, parsley, lemon juice and zest, chili flakes, salt, and pepper. Mash and mix together with a fork, then cool in the fridge for 30 minutes.


Form patty-sized balls with the mixture.


In a non-stick pan, heat a little olive oil on a medium heat and cook burgers until brown on both sides, about 6-7 minutes per side. Alternately, bake in a 425°F oven for 25 minutes. Serve immediately.

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