Salmon Burgers

Salmon Burgers

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.

Want more Eat Happy inspiration? Make sure you sign up for the 31 Days of Meals plan and free recipe sampler here!

Salmon Burgers

Serves: 4-5
Course Main Dishes
Cuisine Carnivore, Keto, Low Carb, NSNG, Paleo

Ingredients
  

  • 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

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!

SaveSave

SaveSave

Share

4 Comments:

  • This was a great recipe! I really enjoyed the dill in it.

    Do you start with raw or cooked salmons and are they cut more into cubes or shreds?

    • I always use raw salmon, and it takes some time to cut it off the skin, but it’s worth it in the end!
      xoxo
      Anna

  • Julia A Ferguson / Reply

    why grapeseed oil? Just checking so I understand the right oil to use.

Leave a Reply

Your email address will not be published.

Sift Through Topics
More Recipes from Anna!
Subscribe to updates, new recipes, and guidance from Anna and receive “31 Days of Eat Happy” FREE…complete with recipes from Anna’s cookbooks. No spam ever…just the good stuff!

CLICK HERE FOR FREE ACCESS!