1lbsalmonskinned, small dice (I used frozen sockeye)
1/2TBSchia seedsground, mixed in 3 TBS water OR 1 egg
1 1/2TBSfresh lemon juice
2green onionsfinely sliced
1/2 -1jalapeñosmall dice
1large clove garlicgrated
1/4cupsour creamdairy-free/vegan or dairy
1tspcourse saltsea or kosher
8-10TBSgluten-free or wheat breadcrumbs OR grain-free nutmealI use almond flour or ground pepitas
1-2tspcoconutavocado oil, or pure olive oil (to coat your pan when cooking your burgers)
1large avocadoneed about 1 cup avocado
2TBSmayonnaiseegg-free/dairy-free OR dairy-based
2TBSsour creamdairy-free/vegan OR dairy
3TBSfresh lemon juice
1/4-1/2of a jalapeño
Ahead of Time
Defrost salmon. (You can use fresh salmon, I find it more economical to use frozen. If I spend money on fresh, I'm not dicing it up into a burger!)
Once defrosted, skin salmon and dice into 1/4" pieces (small dice).
Grind chias and put them into water. You can use 1 TBS flax seeds in 3 TBS water for 1/2 TBS chias OR 1 egg.
Wash and dry all veggies and herbs.
Slice green onions.
Mince parsley and mint.
Dice jalapeño (for the burger and aioli). Use as much to your taste. I used 1/2 in the burger and didn't find the burger spicy, but I used more in the Avocado Aioli for added spice.
Mix Your Salmon Burgers
In a medium sized mixing bowl, add diced salmon, ground chia and water mixture, fresh lemon juice, green onions, minced herbs, diced jalapeño, grated garlic, sour cream, and coarse salt.
Stir together well, but gently.
Once incorporated add breadcrumbs, nutmeal, or ground pepitas. Start with 1/2 cup, add 2 TBS more, if needed.
The mixture should come together so you can form a pattie.
Form into uniform size patties (I use a scale to weigh mine, making 3-4 ounce patties so they are easy to flip), setting on wax paper so they will be easy to remove and place in the pan when you are ready to cook them.
You can mix these yummy burgers in advance and let sit in the fridge. The longer you let the flavors meld together, the more flavorful your burgers will be.
Mix Your Avocado Aioli
Put all aioli ingredients into the food processor and blend until smooth and creamy. Add as much or as little jalapeño as suits your spice preference.
You can use all mayo or all sour cream if you prefer. I like the balance of the two. I eat dairy-free, so I use all the vegan/dairy-free versions of mayo and sour cream, but this recipe works great with the dairy versions of these foods.
Cook Your Salmon Burgers
Over medium high heat in a non-stick, iron, or green pan skillet, add a small amount of coconut or grape seed oil to coat the bottom of the pan.
Add your salmon burgers to your hot pan.
Let the first side sear, getting a golden crust and setting the burger. This will take about 4 minutes, depending on the size of your burger and how high your heat is.
Once you have a golden crust and your burger is set (the sides will start to change color, getting white), flip and sear the second side. This side should not need to cook as long as the first side, another 2-3 minutes.
Use these times as a guideline. Your heat and pan may cook differently. Go by the sear you are able to get and if your burger is done. You can always temp it, knowing that salmon is usually served at 145 degrees (medium). Just try not to overcook your beautiful salmon burger and dry it out! (165 degrees is well done.)
Once cooked, remove from pan and top with avocado aioli, You can serve on a bun, on top of a salad, or veggies. I ate mine on top of baked sweet and white sea salt fries tossed with kale. Delish!
Makes 4-6 burgers, depending on size. Aioli makes about 1 1/4 - 1 1/3 cups. Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2014