This is such a great and simple recipe. Inspired by Food Network, I made a few ingredient modifications to fit my dietary and nutrition preferences. Loaded with healthy fats and lots of flavor, these burgers make a great addition to any dinner. Also great as a meal prep entree served with a large green salad or in a hearty bowl. Enjoy!
SERVINGS: 4 PREP TIME: 15 minutes COOK TIME: 10 minutes
INGREDIENTS:
- 1 1/4 pounds center cut salmon fillet, skin and pin bones removed
- 2 tablespoons dijon mustard
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon zest
- pinch of cayenne pepper
- 2 scallions, chopped
- 1/4 cup cilantro, chopped
- 1 cup crushed gluten free crackers (I love Artisan Nut Thins)
- sea salt and ground black pepper
- avocado oil
- 4 gluten free buns or lettuce leaves
DIRECTIONS:
- In a food processor, grind gluten free crackers into a coarse breadcrumb texture.
- Cut 3/4 of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 3 tablespoons cracker crumbs, 1/2 teaspoon salt, and black pepper to taste. Gently mix until all combined.
- Line a baking sheet with parchment paper and brush with avocado oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4 inch-thick patties. Cover loosely with plastic wrap and refrigerate for at least 30 minutes.
- Preheat the broiler. Spread the remaining breadcrumbs on a plate. Cover both sides of the salmon patties generously in the crumbs. Heat avocado oil in a large nonstick or cast iron skillet over medium-high heat. Add the patties and cook until browned on the bottom, 3 – 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center (3 – 4 more minutes). Transfer to a paper towel-lined plate to drain. Season with salt and pepper.
- Serve the patties on gluten free buns or lettuce wraps and top with chipotle mayo and your favorite burger toppings.