• Tracey

Salmon Burgers

Fish night isn’t something my kids have always loved. I’ve been trying really hard the last couple of years to find ways to prepare it that they really enjoy. This sauce was a huge help in my endeavors, but even with the sauce, my attempts at salmon burgers were pretty dry and lacking in flavor. Buuttt, the first time I made these the response was: “woah mom, these are really good. Is this fish?” I was kind of surprised myself. They’re really well seasoned and not dry at all. I use canned salmon, because it’s the most readily available way to make them year round here in the Midwest.



Gluten free salmon burgers

Salmon Burgers

(makes 9 burgers)


Ingredients:

  • 4- 6 ounce cans of salmon-drained (we use this brand*)

  • 1/3 cup of tapioca flour

  • ¼ cup of mayonnaise (use this for egg free*)

  • 1 teaspoon dill

  • 1 teaspoon sea salt

  • 1 teaspoon garlic

  • ¾ teaspoon paprika

  • ¾ teaspoon pepper

  • 2-3 tablespoons of fat for frying (butter, ghee, bacon grease or tallow)


Directions:

  1. Into a large bowl, place the salmon (drain the excess liquid) and mash into smaller pieces using a fork.

  2. Add all of the remaining ingredients to the bowl of salmon pieces and stir until well combined.

  3. Using a 1/3 dry measuring cup, scoop out the salmon mixture and form into patties using your hands.

  4. Repeat the previous step until all of the mixture is used.

  5. Set the burgers aside.

  6. Place a frying pan on the stovetop and set the heat to medium.

  7. Add the fat for frying to the pan and let it melt, you need enough to coat the bottom.

  8. To the heated pan add the patties.

  9. Allow the burgers to cook for 5 minutes and then flip them over.

  10. Cook the burgers on the other side for 5 more minutes.

  11. Serve immediately.


Notes:

*Make sure the salmon you purchase is labeled "wild" or "wild caught".

*If you're egg free, use this recipe for homemade egg free mayo or this brand is a store bought egg free option.



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