Salmon Burgers

Recently, people have been asking questions: why would take an expensive and delicious wagyu steak, with its gorgeous marbling and melt-in-your-mouth texture, grind it up, destroy the unique form of the steak, and slap it together as a patty? It takes away what's unique about wagyu! Now, we're going to ask the same questions about salmon. Why blend up a deliciously fatty and toothsome salmon fillet and slap it between two buns? 

Because it tastes good, duh! 

Ingredients

• 350g wild-caught salmon, baked and chopped (may substitute canned) 
• 1/2 large lemon, juiced (~2 tablespoons) + ½ teaspoon lemon zest 
• 1 small shallot, minced (may substitute 2 cloves garlic, minced) 
• 2 green onions, sliced 
• 1 tablespoon fresh dill, chopped (may substitute 1 teaspoon dried dill) 
• 2 teaspoons Dijon mustard 
• ¼ teaspoon fine sea salt 
• ¼ teaspoon black pepper 
• 2 eggs 
• 1/4 cup almond flour 
• 1 tablespoon coconut oil, olive oil or ghee/clarified butter

Method

Cook and then flake or mash down salmon until it is in little flakes, like canned salmon. In a large bowl, combine all of the ingredients, except the coconut oil; mix well. 

If mixture feels too wet, add additional almond flour, 1 tablespoon at a time. Form the mixture into 8 small patties.* If not cooking right away, place the salmon patties in the refrigerator for up to 24 hours. This will allow the patty to stick together better. To cook the salmon patties, heat the coconut or olive oil on a griddle or pan over medium-high heat. Once the oil is hot, carefully add burgers to pan and cook for 5-6 minutes on each side or until cooked through and lightly brown. Serve salmon patties in a bun with avocado garlic sauce (made by blending an avocado, olive oil, lemon, dijon mustard, dil, garlic cloves, salt and pepper in a blender), coleslaw, or whatever else you want to eat.

*Notes: Patties easily fall apart until they are cooked. Handle with caution.

Avocado garlic sauce: 1 medium avocado, halved and pit removed 1/4 cup extra virgin olive oil 1/2 lemon, juiced 1 teaspoon Dijon mustard 1 tablespoon fresh dill (may substitute 1 teaspoon dried dill) 2 garlic cloves, minced ¼ teaspoon fine salt 1/8 teaspoon black pepper