Salmon Burgers

Ingredients

• 1 ¼ pounds fresh salmon (skin removed (without the skin you should have about 1 pound of salmon meat))
• 1 large egg (lightly beaten)
• ¼ cup almond flour
• ¼ cup roughly chopped parsley or dill (I use a mix of both! )
• 3 tablespoons finely diced red onion
• 1 garlic clove (minced)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• lemon dill yogurt sauce (this is amazing!)
• sliced avocado
• tomato slices
• red onion (thinly sliced or quick pickled)
• spouts or microgreens
• butter lettuce leaves or buns

Steps

1. 1

   Prep the salmon. After the skin is removed from the salmon, cut the salmon into chunks. Then, hand chop it with a chef's knife for a minced chop, with a few larger bits remaining for texture.

2. 2

   Mix. Add the salmon, egg, almond flour, red onion, parsley, garlic, mustard, lemon juice, salt and pepper to a mixing bowl. Gently mix until just combined (try not to overwork it).

3. 3

   Form and chill. Shape the mixture into 4 patties. Then refrigerate the patties for 20 to 30 minutes (this helps them hold together).

4. 4

   Cook in a pan: Heat the oil in a skillet over medium heat. Cook 3 to 4 minutes per side, until golden and just cooked through. Cook on a grill: Alternatively, cook them for 4 to 5 minutes per side on a grill. Note: These are slightly more fragile on an outdoor grill. See my extra tips in the post above to prevent breakage.