Salmon Tuna Burgers with Spicy Garlic Lemon Alioli

  • Yield 12 servings

These burgers deliver a kick thanks to the sriracha in the alioli.

Honey and Figs Salmon Tuna Burger
Consuelo Morcillo
Consuelo Morcillo


For the patties:
2 small potatoes
250 grams canned salmon
100 grams canned tuna
1/2 onion
130 grams peas (1 cup)
1 egg
50 grams rolled oats (1/2 cup)
1 handful of parsley
1 teaspoon garlic powder
1/8 teaspoon black pepper
dash of hot sauce
salt to taste
extra virgin olive oil (for frying)
For the alioli
75 grams 2% Greek yogurt
30 grams real garlic mayo
extra garlic powder
spicy smoked paprika
black pepper
dash of sriracha


  1. Peel and cut the potatoes into small pieces. Boil them for 5-10 minutes until they are soft enough to mash with a fork.
  2. Mash potatoes in a bowl. Add in tuna and salmon and mash to break down in smaller pieces.
  3. Add peas, chopped onion, oats, minced parsley and stir to combine.
  4. Stir in the egg and whisk until combined with the rest of ingredients.
  5. Add in spices and mix.
  6. Form dough into 12 patties.
  7. Heat some extra virgin olive oil in a pan. Once it’s hot, fry the patties until golden.
  8. Mix greek yogurt and mayo and stir in spices—the spicier the better.

This recipe originally appeared on Honey and Figs.



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