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Salmon Burgers

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Print Recipe
Salmon Burgers
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Servings
Ingredients
  • 1 pound wild salmon fillet roughly chopped
  • 1/2 cup red bell pepper roughly cut
  • 2 celery stalks cut in 2-inch pieces
  • 1/2 onion roughly chopped
  • 2 garlic cloves
  • 1 egg organic, Omega-3
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon low-sodium tamari sauce unless salmon is from leftovers and already flavored (optional)
  • 1 tablespoon fresh dill not chopped (optional)
  • 1 tablespoon coconut oil
  • 8 large iceberg lettuce leaves
  • 2 Ezekiel gluten-free buns (optional)
  • 1 tablespoon Vegenaise®
  • 1 tablespoon Dijon mustard
  • 2 large tomato slices
Servings
Ingredients
  • 1 pound wild salmon fillet roughly chopped
  • 1/2 cup red bell pepper roughly cut
  • 2 celery stalks cut in 2-inch pieces
  • 1/2 onion roughly chopped
  • 2 garlic cloves
  • 1 egg organic, Omega-3
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon low-sodium tamari sauce unless salmon is from leftovers and already flavored (optional)
  • 1 tablespoon fresh dill not chopped (optional)
  • 1 tablespoon coconut oil
  • 8 large iceberg lettuce leaves
  • 2 Ezekiel gluten-free buns (optional)
  • 1 tablespoon Vegenaise®
  • 1 tablespoon Dijon mustard
  • 2 large tomato slices
Votes: 0
Rating: 0
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Instructions
  1. In a large food processor, combine salmon, bell peppers, celery, onion, garlic, egg, lemon juice, tamari sauce, and dill (if desired). Chop until thoroughly mixed and salmon and vegetables reach a fine consistency, but are not mushy.
  2. Remove from processor and place in a medium bowl. Form mixture into four patties of equal size.
  3. Heat oil in a large skillet over medium-high heat. Place patties in hot skillet and cook for about 5 minutes on each side (turning after 2 minutes per side) or until patties reach desired doneness.
  4. Place 4 lettuce leaves on 4 plates. If using buns place half a bun on each plate.
  5. Remove salmon patties from heat and place on a plate until they cool slightly. After a couple of minutes, place patties on lettuce wraps. (or open-faced gluten-free buns, if desired).
  6. Add Vegenaise® and mustard to one side of each patty and top with tomato slice. Place remaining lettuce leaves on top of burgers and wrap to secure.
  7. Serve hot.
Recipe Notes

This recipe is great with leftover salmon! If using leftover salmon, cut cooking time for salmon by 2 or 3 minutes to avoid burgers becoming dry. Adjust spices and herbs according to what is in the leftover salmon.

 

Nutrition Facts
Salmon Burgers
Amount Per Serving
Calories 288 Calories from Fat 134
% Daily Value*
Total Fat 14.9g 23%
Saturated Fat 4.8g 24%
Cholesterol 127mg 42%
Sodium 220mg 9%
Total Carbohydrates 5.4g 2%
Dietary Fiber 1.4g 6%
Sugars 2.4g
Protein 31.3g 63%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Salmon Burgers
Amount Per Serving
Calories 288 Calories from Fat 134
% Daily Value*
Total Fat 14.9g 23%
Saturated Fat 4.8g 24%
Cholesterol 127mg 42%
Sodium 220mg 9%
Total Carbohydrates 5.4g 2%
Dietary Fiber 1.4g 6%
Sugars 2.4g
Protein 31.3g 63%
* Percent Daily Values are based on a 2000 calorie diet.

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