Salmon burgers

Cass
6 hours ago
2 min read

This recipe is a little bit labor-intensive, but I have always been so pleased with the result that I don't mind it. A craving for a salmon burger and the lack of options available to me as pre-made at my local grocery led to the creation of this recipe. Please note the potential ways you can modify the recipe for non-keto family members or if you're splurging when it comes to net carbs.

INGREDIENTS:

2.5 lbs of salmon

2 large shallots

6 cloves of garlic

4 boxes of fresh dill

2 tbsp Dijon mustard

2 tbsp Worcestershire sauce

1 tsp ginger powder

salt + pepper to taste

3 eggs

4-5 tbsp your preferred starch

4-5 tbsp binder (crushed pork rinds or cornmeal if you are not worried about net carbs)

DIRECTIONS:

Filet the salmon, removing it from its skin. Finely chop the salmon into tiny pieces (the smaller the better). Alternatively, if you have a meat grinder, you can use that. Place in a large mixing bowl.
Finely mince garlic, dill, and shallots, adding to the salmon.
Add the Dijon mustard, Worcestershire sauce, ginger powder, salt, pepper, eggs, starch and binder.
Mix the ingredients together, incorporating everything together. Consistency is going to be slightly moist but if it's too wet, add more equal parts of starch + binder. If it's too dry, can add another egg.
Divide into 8 portions, rolling each into a ball.
Place each ball on a slightly greasted pan or other container and place in freezer for at least 30 minutes.
Once ready to cook, heat a non-stick pan on medium-high heat. Add a small amount of cooking oil. Place the salmon ball into the hot pan, using a greased spatula to press down into a patty shape. Cover with lid and cook until crispy and browned (about 3 minutes).
Flip the patty over, adding more cooking oil if needed. Cover with lid and cook until done.
Serve on a burger bun. Accoutrement could include mayonnaise, dill mayonnaise, Dijon mustard, mixed greens, and anything else you want! Enjoy while hot!