It’s easy to keep prepping the same burgers week in and week out so we’ve mixed it up with these salmon burgers! Look for wild-caught salmon if your market carries it and mayonnaise made without inflammatory oils (aim for avocado oil instead of canola). If you don’t have a food processor, you can add all the ingredients to a bowl and mix really well, just give yourself a few extra minutes to prepare these.
Prep Time: 5 minutes
Cooking Time: 15 minutes
2 5-ounce cans of salmon, drained
1 large egg
2 tablespoons of mayonnaise
2 teaspoons of yellow mustard
1/3 cup of almond flour
1 ½ teaspoons sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried red pepper flakes
1 whole scallion, minced
1 tablespoon of fresh parsley, minced
1 tablespoon of mayonnaise for each burger
Sprinkle of black pepper for each burger
Pulse all salmon burger ingredients in a food processor until well-combined.
Form 3 patties with your hands and set aside.
Heat a cast-iron skillet to medium heat and spray with some avocado cooking oil.
Place each patty in the skillet and do not move once in the skillet so that they cook evenly.
Flip after 3 minutes, or when each patty is a golden-brown color.
Carefully remove from the skillet and serve with greens, mayo and black pepper.
Save any leftovers in the fridge for up to 3 days.
Net Carbs: 2