These salmon burgers will make you feel so freaking fancy you might want to eat it wearing a tiara. The secret is that it is pretty simple and of course, fully adjustable to your tastes. But I will share with you my latest version which disappeared from my hubby’s plate so fast I did a double take!
For “buns” I used some beautiful red cabbage leaves. You can use green cabbage leaves or simply serve it on top of a salad. And just to take these burgers to a heavenly place, I topped them with a fried egg. Do not skip this ingredient, I beg you! For other toppings, I just added a dollop of garlic aioli, chopped up some cherry tomatoes and then served the whole thing up with a side of baby lettuces tossed in an avocado dressing.
The jalapenos are optional. I love some kick to my salmon and I find that sautéing them takes off a little of the heat. But if this sounds too spicy for you, just omit them. No biggie.
So let’s get to the deets because you don’t want to delay making them and wolfing them down.
Jalapeno Salmon Burgers
Ingredients
For the Burgers
- 1 lb salmon filet
- 1.5 tbsp olive oil
- 1/2 tbsp butter
- 1/4 onion diced
- 1 jalapeno diced
- 2 cloves garlic minced
- 1 egg
- 1/4 cup almond flour
- 1/4 cup parm cheese
- 1/2 cup pork rinds crushed
- 1/2 tsp salt and pepper
For the Aoili
- 1/2 cup mayo
- 1 clove garlic pressed
- 1/2 tsp lemon juice
- pinch salt and pepper
For the "Bun"
- red or green cabbage leaves (1 per burger)
Additional burger toppings
- sliced tomatoes
- pickles
- avocado
- fried egg
- capers
Instructions
- Boil a large pot of salted water. While you are waiting for the water to boil, begin making the burger mixture.
For the burgers
- Heat 1/2 tbsp olive oil and 1/2 tbsp butter over medium heat in a small nonstick skillet. Add onions and jalapeno. Sauté for about 5 minutes or until the veggies become soft, stirring often. Remove from heat and allow to cool. Finely chop the salmon filet. Add to a small bowl along with remaining burger ingredients and mix well so that everything is just incorporated. Do not over mix! Form 2 inch balls until all of the mixture is used. Heat a cast iron skillet to medium high heat and add 1 tbsp olive oil. Add about 4 of the balls to the skillet and use a flat spatula to flatten the balls into little patties. Do not overcrowd the pan. You will probably need to do two batches. Without moving the patties, cook for about 3-5 minutes until the bottom is golden brown. Carefully flip (I used a fish spatula because the patties are delicate and you do not want them to fall apart). Cook another 3-5 minutes or until just cooked through. Remove from heat and repeat with second batch.
For the cabbage leaf buns
- Once the water is boiling, add the cabbage leaves and boil for about 5 minutes or until they soften and become pliable. Do not over cook them or they will fall apart. Using tongs, remove the leaves from the pot and set on paper towels to drain.
For the aioli
- In a small bowl, combine all ingredients well. That is it.
Assembly of the burgers
- Make sure the cabbage leaves are dry. Add a scoop of the aioli, one of the little burgers and then whatever the heck else you want! I topped mine with a fried egg and it was divine!
Macros:
Macros: Number of servings: 8 burgers Amount per serving: Calories 293 Total Fat 21 g Protein 23g Carbs 3g Dietary Fiber 1g Net Carbs 2g Sugars 1g Potassium 75mg