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1
In a large bowl, mix together the salmon and flaxseed, mashing the salmon somewhat. Add the cooked quinoa and stir to combine.
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2
In a food processor, gently pulse the nuts four or five times to break down into small bits. (Or, chop them with a knife.) Add to the bowl with the salmon.
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3
Lightly beat the egg with the Worcestershire sauce and the mustard.
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4
Add the quinoa flakes or oats to the bowl with the salmon, along with the beaten egg, scallion, celery, chopped parsley, chopped pickle, lemon zest and a generous pinch of salt. Stir well to combine.
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5
Form into patties - you'll need to squeeze it together tightly with your hands -- and set aside, lightly covered, for 5-10 minutes.
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6
While the patties are resting, make the sauce by combining all of the sauce ingredients. Test for salt and correct if necessary.
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7
Heat a skillet to medium, and add about a tablespoon of oil. When the oil is hot (4 or 5 seconds), fry the patties for 5 minutes. Reduce the heat, cover and cook for about 3 minutes. Remove the cover, gently flip the burgers over and cook for another 3 minutes over medium heat.
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8
Serve in wraps using phulka roti or other flatbread, or on light buns, lightly toasted, with a generous dollop of sauce and tomatoes, salad greens, etc.
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9
Enjoy!! ;o)
