Don’t get mad, but I’m really not a huge burger fan. My fiancé can eat them for breakfast, lunch and dinner, but I just really don’t see the big deal. Don’t get me wrong, every once in a while I like a juicy burger with no bun for a low carb meal. Okay, I take it all back; the burgers from In-N-Out in California are mouth watering DELISH! Don’t even get me started on that subject and as to why they need to bring that franchise to Miami. We can seriously have an hour conversation as to why they need to open one here soon. But let’s not get into that right now.
I was really trying to come up with a low carb burger that didn’t involve ground beef and then it hit me… a salmon burger! How did I come up with salmon when thinking about a burger? Easy, ever since my fiancé and I have been eating low carb, I am always trying to come up with new recipes. Since I don’t really like to eat burgers all the time, I wanted to switch things up and find something that was a burger but not a burger, if that makes sense.
You can use canned salmon if you want but I highly recommend a fresh piece of salmon to make these burgers. In my mixture I use mayonnaise; which has no carbs if you are eating a low carb diet. If you are trying to use less fat, you can always use a low fat mayonnaise, or a low fat Greek yogurt. You can make this dish throughout the year.
Salmon is one the healthiest foods in the world with amazing omega-3 benefits and it is associated with decreasing cardiovascular problems like, heart attacks, strokes, high blood pressure, and more. Implementing salmon in your diet and making it into a burger is a different and creative idea that even the kids will like.
Once you mix all the ingredients together and grind the salmon to make your patties, the rest is easy. I make my salmon burgers in a cast iron pan but you can always make them in a non-stick skillet or on the grill. I prefer to use the cast iron pan because it leaves a little sear on the outside. To form my patties I use an ice-cream scooper, it’s easier to get the same portion for each patty and it only takes 2 to 3 minutes on each side. If you want to make your burgers bigger you can always form them by hand.
I hope you enjoy my low carb fresh salmon burgers.
- 1 filet salmon
- 1 cup of mayonnaise
- 2 teaspoons of fresh rosemary chopped
- 2 teaspoons of fresh thyme chopped
- 2-3 garlic cloves finely chopped (about 2½ teaspoons)
- ½ a lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- In a food processor coarsely grind salmon until you get the same consistency you would get in a burger patty. Pulse 3 to 4 times and leave in the food processor.
- Garlic and Herb Aioli: In a medium mixing bowl combine all the ingredients to make your garlic and herb aioli. Leave about ¾ of the garlic and herb aioli on the side to use as a spread for your burgers.
- Pour the remaining mixture into the ground salmon and pulse 2 to 3 times until it is evenly combined. You can take the blade out of the food processor and just scoop out your patties from there, but I prefer to place the mixture in a medium mixing bowl.
- On a Medium-High heat place your Cast Iron pan on the stove. Make sure to coat your pan with a little olive oil. Take a napkin and just spread a little olive oil in the pan, so that your burgers don’t stick.
- With an ice-cream scooper, scoop the mixture into a pan and press flat with a spatula to form a burger. I use the scooper to get the right consistency of each burger, but you can use a large spoon or your hands to form the patties. Cook 2 to 3 minutes on each side, or until you get a light golden sear on each side.
- Serve and put a little garlic and herb aioli on top of your salmon burgers for extra flavor. You can make a salad or vegetables to go along with your meal.
Sources: Salmon: the world’s healthiest foods whfoods.org