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Salmon burger
Stroller Envy

Salmon Burgers with Ginger

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Prep Time 20 minutes
Cook Time 10 minutes
Chilling 30 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb fresh salmon, skin and bones removed
  • 1 egg, beaten
  • 1/3 cup almond flour
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced
  • 2 tablespoons chopped cilantro
  • 1 tablespoon low-sodium soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons avocado oil
  • 1/2 cup mayonnaise
  • 1 tablespoon sriracha, plus to taste
  • 8 butter lettuce leaves
  • 1/2 cucumber, sliced
  • 1 avocado, sliced

Method
 

  1. Cut 1 pound fresh salmon into chunks; pulse in food processor 4-5 times until coarsely chopped, not pureed.
  2. Transfer to a large bowl; add 1 beaten egg, ⅓ cup almond flour, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, 2 tablespoons chopped fresh cilantro, 1 tablespoon soy sauce (or coconut aminos), ¼ teaspoon salt, and ¼ teaspoon black pepper.
  3. Mix gently with your hands until just combined.
  4. Form 4 equal patties, about ¾-inch thick.
  5. Place on a plate; cover and refrigerate at least 30 minutes to firm.
  6. Heat 2 tablespoons avocado oil in a large skillet over medium.
  7. Carefully add patties; cook 4-5 minutes per side until golden brown and cooked through to 160°F internally.
  8. Don't flip too early or they may fall apart—let them develop a good crust first.
  9. Meanwhile, mix ½ cup mayonnaise with 1-2 tablespoons sriracha, adjusting to taste.
  10. Serve the burgers on butter lettuce "buns" topped with sriracha mayo, sliced cucumber, avocado, and extra cilantro.
  11. Serve promptly.

Notes

Equipment: 12-inch skillet, instant-read thermometer, food processor.
Serving size: one 4th of the recipe.
Suggested sides are optional and are not included in the ingredient quantities. No nutrition calculation or kitchen testing has been performed.