Anyone else super duper into burgers? I could eat a burger every dang day. But let’s change up the burger game and make a salmon burger that’s fresh, zesty, and oh so filling. This salmon burger is off the hook yummy, and particularly helpful when you don’t feel like sparking up the grill. Make it in a cast iron pan, wrap it in lettuce, and boom, you’ve got an easy summer burger.
I never get tired of burgers. Ever. But c’mon, let’s add some different kinds of burgers to our repertoire and keep our collective burger games on point.
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- 1/2 cup almond flour
- Zest of 1 lemon, minced
- 1/2 cup mayonnaise, divided
- 1 egg
- 2 tablespoons finely chopped dill
- 1/4 onion, minced
- 1 pound wild caught salmon, skin removed and flesh chopped into small pieces
- Salt and pepper
- 2 tablespoons olive oil
- Juice of 1/2 lemon
- Butter lettuce leaves
- Sliced avocado
- In a large bowl, whisk together almond meal, lemon zest, 1/4 cup of mayonnaise, egg, dill, and onion. Fold in salmon pieces and mix. Press into burger patties, lay flat on a large plate or baking sheet, and refrigerate for 20-30 minutes.
- Heat olive oil in a cast iron pan or griddle on medium high heat, gently place salmon burgers clockwise in pan, cook for 4-5 minutes per side, gently flipping. Remove burgers to a paper towel lined plate.
- Whisk together remaining 1/4 cup mayonnaise and the lemon juice. Serve salmon burgers wrapped in butter lettuce leaves with a dollop of lemon-mayo and avocado slices.