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Recipes Low FODMAP and Gluten Free Recipe - Salmon burgers with basil and lime mayo
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600g/1lb 5oz skinless salmon, cut into chunks

75g/2½oz gluten free breadcrumbs

1 free-range egg white

1 tbsp chives finely chopped

1 tbsp chopped fresh basil

salt and freshly ground black pepper

2-3 tbsp vegetable oil, for frying

For the basil and lime mayonnaise

200g/7oz mayonnaise from a jar

2 tbsp finely chopped fresh basil

1 lime, juice and zest only

salt and freshly ground black pepper

To serve

4 ready-made gluten free buns, griddled lightly to toast

1 lettuce, leaves separated

2 tomatoes, sliced


Place the salmon, gluten free breadcrumbs, egg white, chives and basil into a food processor and pulse until combined, but not puréed, then season with salt and freshly ground black pepper.

Divide the mixture into four portions and shape each portion into a burger shape. Place onto a plate and transfer to the fridge to chill for 30 minutes.

Heat the oil in a large frying pan, then add the burgers and fry for three minutes on each side, or until golden-brown all over and completely cooked through.

For the basil and lime mayonnaise, place the mayonnaise, basil, lime zest and juice, and garlic into a bowl. Mix together well and season, to taste, with salt and freshly ground black pepper.

To serve, place the lettuce and tomato slices onto one side of each gluten free bun, top with a burger and a dollop of lime mayonnaise, then add the lids to the gluten free buns. Serve on plates with a portion of fries alongside.

Recipe adapted from: Good Food

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