These salmon burgers are such a quick, delicious and healthy meal! I love making these whenever I have leftover salmon from dinner the night before. I came up with the idea because I always found that I was wasting my salmon leftovers since I don’t love the way it tastes just re-heated the next day. These burgers were the perfect solution!
In the pictures, I show the burgers served over my Kale + Quinoa Greek Salad, which I think fits it perfectly.
1 ¼ cups cooked salmon (use canned or cook before making burgers)
¼ cup almond flour or GF breadcrumbs
¼ tsp paprika
¼ tsp salt
1 tsp Dijon mustard
1 tsp lemon juice
1 tbsp fresh chive
¼ tsp garlic powder
Olive oil for cooking
For the sauce (modified from Betty Crocker recipe):
1 single-serve container of plain greek yogurt
1 tbsp dill
1 tbsp lemon juice, plus more to taste
1 tsp lemon zest
Dash of pepper and salt
- In a mixing bowl, combine all ingredients thoroughly with a fork. Make sure the salmon is in fine shreds.
- Pat the mixture into about 4 burgers and cook in a frying pan with olive oil at medium heat. Cook for about 5 minutes on each side, or until heated through and nicely browned on both sides.
- Serve hot over salad, with a dollop of yogurt sauce on top.