Chickpea Salmon Burgers

Howdy, friends! It’s been awhile! How’s everyone? I truly hope this finds you all safe and well and still cooking! These chickpea salmon burgers are a take on my Ma’s “salmon patties” that I grew up with and LOVED, and I think she would approve of this version that launches them straight into the heart (or heat?!) of summer.

They’re made with simple pantry ingredients like canned salmon, chickpeas, an egg, a few seasonings, and her secret ingredient: crushed saltine crackers. The saltines give these burgers an irresistible taste and signature texture that can’t be replicated with other binders. But these days, to add a bit of fiber, I use a mixture of saltines and quick oats: enough saltines to give that unique taste & texture while the oats do their thing unobtrusively in the background. I’ve also updated my Ma’s original recipe (which I think was JUST canned salmon, egg, & saltines) to add chickpeas & chopped vegetables. Back when I was a kid, I’m sure I enjoyed Ma’s simple version much more (one less vegetable to worry about!) but now that I’m an adult, I appreciate the colour, flavour, & nutrition that these extra ingredients add.

But one thing we can all appreciate about this recipe is that it’s made in one bowl, in about 10 minutes, and cooks quickly on the stove or even on the grill. So you won’t have to heat up your kitchen… and that is a blessing during these dog days of summer!

Bite mark courtesy of Theda 🙂

These burgers are perfect for a light summer cookout when you don’t want beef, or for the pescatarian in your family. They can also be made gluten-free by using your favourite GF crackers (saltine variety is ideal) and buns. Change the seasonings if you like… serve them as lettuce wraps… add avocado! Whatever makes you smile! And that is so important these days. Stay safe and well, friends!

Chickpea Salmon Burgers

Prep Time: 40 minutes

Total Time: 40 minutes

Yield: 6 burgers

Serving Size: 1 burger

Chickpea Salmon Burgers


  • 1 can (14 oz) chickpeas, drained
  • 1 can (14 oz) pink or red salmon, drained
  • 1 egg, slightly beaten
  • ¼ cup each red bell pepper and cilantro, chopped
  • 2 T. red onion, minced
  • juice of ½ lemon (about 2 T.)
  • 1 T. tahini
  • ½ t. dried dill (optional)
  • ¼ t. black pepper
  • ¼ t. salt
  • 10 saltine crackers, crushed (sub GF crackers as necessary)
  • ¼ cup quick oats (use GF as necessary)
  • ~4 T. neutral vegetable oil, for cooking
  • 6 hamburger buns, toasted (use GF as necessary, or wrap in lettuce for a GF/lower-carb option)
  • lettuce, tomato, ketchup, pickle, onion as desired


  • In a large mixing bowl, place the chickpeas and mash with a potato masher until a chunky paste forms. You still want some texture but most of the chickpeas should be broken up. Add the salmon and break up with a fork. Next add the beaten egg and stir to combine.
  • Add the next 8 ingredients (bell pepper through salt) and mix well. Stir in the crushed crackers and quick oats. At this point your mixture should hold together when pressed between your fingers; if too wet, add 1-2 T. more cracker crumbs or oats, if too dry & crumbly, add ½ a beaten egg.
  • Form into 6 patties and chill for 30 minutes if you have time. (It just helps them hold together better when cooking.)
  • To cook, heat oil in a large skillet over medium-high heat. Cook the patties for about 3-4 minutes on each side, or until heated through and golden brown. Drain briefly on paper towels.
  • Serve warm on toasted buns with desired condiments. Makes 6 burgers.
Powered by Zip Recipes

Recent Posts

Spaghetti & Turkey Meatballs

Hi friends! Springtime in the mountains can sometimes look and feel a lot like winter! We got about 10 inches of snow yesterday and it is too beautiful for words… so I’ll show you a picture instead! We played outside for over an hour, sledding and rolling in the snow, and when we came back…

Read More »

What I Ate Wednesday- quarantine thoughts

Hi friends! How are you? Here we are in Week 5 of quarantine… and I confess this week has been hard for me. Not because anything has changed; we are all well and healthy. Praise God for that! But maybe it’s because NOTHING HAS CHANGED, that I’m feeling the monotony of it all. That, and…

Read More »

What I Ate Wednesday- Staying at Home

Howdy, friends! I hope you are all keeping safe and well. As many of you know, I’m in the US now with the kiddos, and even though we currently do not have a “stay-at-home” order, we are, in fact, staying at home for the most part. No need to go out, except for groceries, and…

Read More »

Blueberry Banana Muffins (and life lately)

Hi friends, how are you? Life has certainly changed a lot in the past week, hasn’t it? Just last week we were doing fairly normal activities like cooking class, bootcamp, and making plans for IB & AP “mock” exams… and in the space of about 48 hours, found ourselves on a plane back to the…

Read More »

Toasted Oat Muesli

Howdy, friends! Do you ever get inspired to whip something up in your kitchen just by seeing a similar item at the grocery store? I did, today at Santi’s (our amazing little Swiss deli that sells all the major food groups: cheese, chocolate, and wine.) It’s one of my favourite stores. They also sell a…

Read More »

Hearty Potato Lentil Soup

Don’t “they” say that soup is a cure-all? But I wonder if even this hearty potato lentil soup can stand up to the major events that have rocked 2020 in Philippines so far. On January 12 the Taal volcano erupted with a cloud of ash that could be seen from the NASA satellites, forcing tens…

Read More »