With wild salmon on sale and so fresh, I picked up two pounds and decided to make salmon burgers. I really enjoy these burgers topped with a simple chimichurri sauce. These salmon burgers are great on top of a big salad, but I go a little crazy sometimes when I buy zucchini so this time my salmon burger was served on top of zucchini noodles.
Makes 8-10 burgers, or 20 sliders
2 pounds salmon, but into 1-2 inch pieces
1 lime, zested
½ lime, juiced
1 C cilantro
1 red bell pepper, roughly chopped
½ C chopped green onions
¼ C ginger juice
1 t salt
1 t black pepper
Put all ingredients in a food processor and pulse until combined.
Form into patties.
You can wrap them at this point and freeze. I wrap each burger in plastic wrap then put in freezer Ziplock bags.
To cook burgers, heat large skillet over medium high heat. Add 2 tablespoons of your preferred oil or ghee and cook 3-4 minutes per side until nicely browned.
You can also freeze or refrigerate any leftovers.
Simple Chimichurri Sauce
1 C cilantro
½ C chopped scallions
½ lime, zested and juiced
Pinch of salt
Pinch of red pepper flakes
2-3 T EVOO
Put everything in the food processor except for the EVOO. Pulse until finely chopped. Add EVOO and stir. Adjust salt as needed.
Whole30, Paleo, Keto, Low Carb, Gluten Free, Dairy Free, Nut Free