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!
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!