Chickpea Salmon Burgers with Tomato Chili Jam

Chickpea Salmon Burgers

My Ma used to make “salmon patties” when I was a kid, and the whole family loved them.  You couldn’t help it… they were crunchy, mild in flavour, and Ma always served ketchup alongside in the cutest little pewter pitcher with a lid you could flip up and down with your thumb.  I ate more just so I could use the ketchup pitcher.  I know why she loved them- there were only 3 ingredients (canned salmon, saltine crackers, and egg) that she had on hand all the time.  Plus, they could be whipped up in less time than it took for me and my brother to watch a Star Trek rerun on TV.

Chickpea Salmon Burgers with Tomato Chili Jam

So these burgs are reminiscent of my old faves… but with a new healthy twist in the form of mashed chickpeas.  I’m telling you, chickpeas can go in practically everything!!  (Some things more successfully than others, my children are quick to remind me.)  But since these burgers passed my kids’ highly sensitive “weird-0-meter”, I figured they are probably good enough for everybody.  I like them because the chickpeas add fiber & plant-based protein that saltines couldn’t even dream about, and at the same time replace the moisture and binding qualities of the egg.  What a lovely multi-purpose ingredient, wouldn’t you agree?

Chickpea Salmon Burgers with Tomato Chili Jam

I also added a new sauce that’s much more interesting than ketchup, although I have to admit, this tomato chili jam is not as popular with kids as it is with adults.  “Too spicy,” they say.  “More for the rest of us!” I say!  I find I eat more due to the addictive spicy sweetness of this sauce, and whoa, if I still had that pewter pitcher to put it in… well, let’s just say it’s probably a good thing I don’t.  It would be a shame if you limited this tasty jam to the burgers only.  It’s delicious on everything… maybe even chickpea brownies, but let me check with the kids first on that…

Chickpea Salmon Burgers with Tomato Chili Jam

It’s taken me way longer to write this post than it will for you to make these burgers!  So you should just get in the kitchen NOW and make them.  I’m sure you have all 6 ingredients on hand. (Spoiler: you can leave the fresh cilantro out or sub with your favourite dried herb, like thyme or dill… completely appropriate.)

As for the tomato chili jam… well, it would be worth a trip to the store to get those hot chilies, I promise you…

Chickpea Salmon Burgers with Tomato Chili Jam

Prep Time: 10 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 20 minutes

Yield: 6-7 medium patties and about 1 1/2 cups jam

Serving Size: 1 burger and 1-2 T. jam

Chickpea Salmon Burgers with Tomato Chili Jam

Ingredients

    For the burgers:
  • 1 can chickpeas, drained
  • 1 large can (15 oz) pink salmon, drained
  • ½ cup quick oats
  • 1/3 cup bread crumbs (use certified GF, if needed)
  • juice of 1 lemon
  • ¼ chopped fresh cilantro (can sub ½ t. thyme or dill)
  • ¼ t. salt
  • freshly ground black pepper to taste
    For the Tomato Chili Jam:
  • 1 can diced tomatoes, with juice
  • 3-4 red bird’s eye chilies, chopped (with seeds)
  • 2 garlic cloves, crushed
  • 2 T. soy sauce
  • 1 cup brown sugar
  • 6 T. rice vinegar (can sub white vinegar)
  • ½ t. salt

Instructions

  • To make the burgers:
  • In a large mixing bowl, mash the chickpeas with a potato masher until soft, and no large pieces of chickpea remain.
  • Add the remaining ingredients and stir until well-mixed. Shape into 6-7 burgers.
  • To cook, either bake at 200C for 10 min on each side, flipping once. Or, cook in a non-stick skillet glazed with oil, for 3-4 minutes on each side, until lightly browned.
  • To make the chili jam:
  • Blend (or process) tomatoes, chilies, and garlic until very smooth. Transfer to a saucepan and add remaining ingredients.
  • Bring to a boil, then reduce heat and cook for about an hour (or so!) until very thick and jam-like in consistency. Cool completely, then store in refrigerator.

Notes

Note that the total cooking time includes the 1-hr cooking time for the jam. The burgers take about 20 minutes for baking and 8-10 minutes for pan-cooking.

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Comments

  1. Jo says

    This is one of my favourite to eat recipes Rebecca….but as yet, I haven’t made them. Soon…I promise ?

  2. Pa says

    That’s all well and good, but what about Ma’s original salmon pattie recipe for those of us who want something quick and nostalgic. I think that cute pewter pitcher bit the dust as a result of failure of the lid hinge.

    love, Pa

    • says

      Hi Pa, I guess I’m not too surprised about the pitcher… likely due to overuse! Ok, here is Ma’s original salmon patties recipe:
      1 large can of salmon (she used red salmon)
      1 egg
      about half a sleeve of Premium saltine crackers, crumbled between her fingers as she put them in the mixing bowl
      Mix all the ingredients together with a fork, shape into patties, then fry in a skillet (I think she used Wesson oil). Serve with ketchup.
      There you go!
      love you!

  3. Eileen Palsgrove says

    I look forward to trying the burgers and jam. I have a can of salmon but hesitated about feeding Mike saltines as I am trying to put all the good nutrition I can into everything we eat.
    Thank you again for your great blog. I can almost hear your voice when I read it.

    • says

      Eileen, thank you for your kind words!! 🙂 And yes, these patties are packed with nutrition, so you can feel really good about serving them to Mike. I think you will both love the jam… so full of flavour! love to you both Xo

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