By Karen Maxwell
If I’d had any idea how easy it was to make delicious salmon burgers at home from just a slab of salmon and an egg, I’d have been doing it long before now. I feel so cheffy when I get out my cleaver (I really don’t get to use it enough) and break a salmon filet down into the consistency of ground beef. Which is really the first part of the instruction for this delicious and so easy recipe.
- 2lb Salmon filet – debonned and deskinned
- 1 egg
- Oil for frying – I recommend sesame oil as it imparts a lovely flavour
- Green beans – washed and trimmed
- 2 tbsp of soy sauce, tamari or coconut aminos
- Bun/bread of your choice
- Cut your salmon into small strips and chop it with a cleaver until it resembles ground beef; place into a large bowl.
- Whisk an egg and mix it into the salmon. The consistency will be wet and sticky.
- What I’ve best is to scoop 4-6 ounces of mixture onto a med-hot oiled skillet and then shape and flatten with an egg turner into a hamburger form.
- Cook 5-8 minutes on each side until cooked through and nice and brown on both sides. Remove the last of the patties from the pan
- Add a little more sesame oil, and throw in the green beans.
- Toss them in the oil until they become softened; turn the burner to medium and throw in the soy sauce to coat the beans.
- Cook a few more minutes, just until beans are fork-tender and you’re ready to plate up.
I like to keep my salmon burger simple and just add a little cilantro and sriracha sauce, and of course, salt to taste. Come to think of it, lemon zest would be yummy too 😊 Enjoy!
Nutrition Information: for 1 4oz burger with a standard hamburger bun, and 1-1/2c green beans, fried in sesame oil and soy added as per above:
- 479 calories
- 43 g carbs
- 18 g fat
- 37 g protein
There are many options to change the macros up – I often skip the bun and eat with rice instead.
*Leftover patties are great crumbled onto a salad or topped with a friend egg and wilted spinach*