Salmon Burger Bowls

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Half of my love of burgers is all the add-ins, sauces, and toppings that go on the side or on the burger itself! Making a burger bowl allows for additional veggies and toppings without the addition of excess carbohydrates from bread! The use of salmon in place of beef puts an interesting spin on the typical burger patty, plus it is a an accessible way to incorporate more health Omega 3 into your diet. If not following a low carb or ketogenic diet, you might choose to use a gluten free or grain free bun for your salmon patty and have the "bowl add-ins" on the side or on top of your salmon patty! 

For the Salmon Patties

GATHER

1 1/4 pounds salmon, skin and bones removed

1/2 red onion, diced

1 tablespoon lemon juice

1/2 teaspoon grated lemon zest

2 tbsp fresh chopped dill

1 tbsp fresh chopped parsley 

2 tablespoons dijon mustard

1 tbsp capers

1/4 cup almond flour or all purpose gluten free flour

2 tbsp almond flour or all purpose gluten free flour

2 tablespoons avocado or grapeseed oil 

1/2 tsp cajun spice mix or paprika

1 tsp salt or to taste

MAKE

Using 1 tsp of the 2 tbsp of avocado or grapeseed oil, heat the diced onion in pan on medium to high heat until translucent. Set cooked onions aside in large mixing bowl and allow to cool. Pour 2 tbsp dijon mustard, 1 tbsp capers, 1 tbsp lemon juice and 1 tsp lemon zest over top of onions and set aside. Cut salmon into large chunks before adding to food processor before using the pulse setting to pulse 3-5 times. The salmon should be in small pieces but not pureed. Add the salmon to the large mixing bowl with onions, but ensure onions are completely cooled by doing so. Incorporate the salmon with the onion and mustard mixture while folding in the freshly chopped herbs, salt and cajun spice mix. Lastly add in you 1/4 cup almond flour or gluten free all purpose flour to the salmon mixture. Once all ingredients have been incorporated, form 6-8 patties and put onto lined baking sheet. Set in refrigerator for 10-15 minutes to allow to cool down and set prior to cooking. Heat a portion of the remaining avocado or grapseed oil in a medium pan on medium to high. Using a mettle strainer of sifter, begin to sprinkle remaining 2 tbsp of flour on each side of salmon patty. Once patties of been lightly dusted with flour, add 2-3 into your pan with the heated avocado oil. Cook salmon patties for 2-3 minutes on each side and continue the same way with the remaining uncooked patties. Be sure to add more oil each time to prevent any sticking to the pan. Enjoy with a gluten free bun or make a burger bowl! 

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FOR THE BOWLS

GATHER

1 head of cabbage, sliced

1 bell pepper, diced

1/3 cup tahini 

3 tbsp water

2 tbsp lemon juice

1/2 teaspoon salt

1/4 tsp paprika

1 pinch cayenne 

MAKE

Place shredded cabbage and diced bell pepper in large mixing bowl and set aside. In small bowl whisk together; lemon juice, tahini and water until desired consistency is reached. You might want to add additional water to thin, depending on the thickness of the tahini being used. Sprinkle in the salt, paprika and cayenne to the tahini mixture. Make any adjustments with salt, lemon or water before drizzling the tahini mixture over the chopped cabbage and diced bell peppers. Toss in some fresh arugula or spinach or cilantro if desired! This will be the base of your burger bowl. 

Burger Bowl Add-ins

  • Sliced tomato
  • Sliced radishes
  • Grilled peppers
  • Roasted sweet or white potatoes
  • Roasted cauliflower
  • Sliced cucumbers
  • Pickled onions
  • Grilled Onions
  • Capers
  • Olives
  • Organic Goat Cheese
  • Fresh chopped herbs, cilantro, parsley, dill etc. 
  • Sliced avocado 
  • Fried egg
  • Chopped walnuts
  • Pumpkin seeds

 

Lindsay Reno