Salmon Burgers
Chocolate Banana Ice Cream is a healthy, naturally sweet alternative to traditional ice cream – no added sugar, no dairy, and no guilt. All you need are ripe bananas and cocoa powder to create a creamy, chocolatey treat that tastes just like classic ice cream, but with a nutritious twist. Perfect for hot summer days, a quick dessert after dinner, or a sweet snack anytime.
INGREDIENTS:
Burgers
- 2 6 ounce cans salmon, I used wild planet
- 1 egg, lightly beaten
- 1 clove garlic, minced
- 2 scallions, white part, finely chopped (about 1 Tablespoon)
- 2 teaspoons Dijon mustard
- 2 Tablespoons full fat Greek yogurt
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon chopped fresh parsley
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground pepper
- GF Bun
Lettuce, for serving
- 4 buns, for serving
- Sliced onion, for sering
- Sliced tomato, for serving
Herb Sauce
- ¼ cup full fat Greek yogurt
- ¼ cup mayonnaise, I used avocado mayo
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon fresh dill
- 1 Tablespoon fresh parsley or chives
- ½ Tablespoon capers
- ¼ teaspoon salt
- ¼ teaspoon ground pepper, to taste
INSTRUCTION:
Make herb sauce by mixing together Greek yogurt, mayo, lemon juice, dill, parsley, capers, salt and pepper. Place in the fridge while making your burgers.
Make burgers by adding salmon, bread crumbs, egg, garlic, scallions, dijon mustard, lemon juice, parsley, salt and pepper to a medium mixing bowl. Mix together until combined.
Form the mixture into 4 patties using your hands. I used a wide-mouthed mason jar lid to help form the patties.
Coat a large nonstick skillet or cast iron with oil. Turn heat to medium and allow the pan to heat up for about 1 minute. Add the patties and cook for about 4 minutes each side. Be careful when flipping the burgers! Salmon burgers are delicate and can break easily.
Serve immediately on a bun GF with herb sauce, lettuce, tomato and onion.
Enyoj!!
