How to make salmon and quinoa burger recipe
Preheat the oven to 180°C (160° fan).
For the Quinoa Burgers
Place the quinoa in a large saucepan and set it over a medium heat. Toast the quinoa until dry to the touch, 2-3 minutes.
Add the water, 1 tbsp olive oil, and a good pinch of salt.
Bring the liquid to the boil, and then cover the saucepan with a lid and cook over a low heat for 20 minutes until the quinoa has absorbed the water and is tender; add the cubed salmon after 10 minutes.
Remove from the heat add the spinach leaves to the saucepan, and then leave to stand, still covered, for 10 minutes.
Fluff the quinoa with a fork and then tip into a large mixing bowl.
Flake the salmon cubes and then stir into the quinoa along with the wilted spinach and the remaining olive oil. Adjust the seasoning to taste.
Divide the mixture into four large balls and then shape into thick patties.
Arrange on a large baking tray, spaced apart, and then press an indent into their centres with your thumb.
Drizzle with a little olive oil and bake for 25-30 minutes until golden and cooked through; flip halfway through.
Remove from the oven and set aside, covered loosely with aluminium foil.
For the avocado cream
Combine all the ingredients for the avocado cream in a food processor with a large pinch of salt.
Blend on high until creamy.
Toast the buns under a hot grill.
Brush the bottom halves with extra-virgin olive oil and then top with rocket leaves and the patties.
Spoon the avocado cream over the salmon and quinoa burgers and sit the tops of the buns in place before serving.