Lettuce-wrapped sweet and spicy salmon burgers

Photo by Mitch Mandel

Salmon is a rich source of both protein and inflammation-reducing omega-3 fatty acids. Grilled pineapple makes for a juicy topping that’s rich in vitamin C and manganese.


Lettuce-wrapped sweet and spicy salmon burgers

Serves 4

450g skinless salmon

2 tbsp soy sauce

1 tbsp Sriracha Hot Chilli Sauce

2 cloves garlic, chopped

2 tsp finely chopped

¼ tsp fresh ginger

¼ tsp ground black pepper

30g toasted wheatgerm

3 spring onions, chopped

Small handful chopped fresh coriander

1 tbsp vegetable oil

4 pineapple rings

4 large lettuce leaves

2 tbsp hoisin sauce


1/ Heat a grill on medium heat; then, in a food processor, combine half the salmon with the soy sauce, Sriracha, garlic, ginger and pepper. Process until puréed.

2/ Chop the remaining salmon by hand. Pulse into the puréed mixture, along with the wheatgerm, scallions and coriander. Then shape into four burgers.

3/ Brush the grill with a half tablespoon of oil. Transfer the burgers to the grill and cook for four minutes per side or, if you have a thermometer, until they reach an internal temperature of 60C.

4/ Brush the pineapple rings with the remaining half tablespoon of oil. Grill for two minutes per side.

5/ Place each burger on a lettuce leaf and top with hoisin sauce and a pineapple ring. Wrap the lettuce around and serve.

Nutrition per serving: 412 kcals, 31g carbs, 2g fibre, 29g protein, 20g fat


Recipe taken from Runner’s World: Meals on the Run (Rodale).