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Jalapeno Salmon Burgers

Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 8 burgers

Ingredients
  

For the Burgers

  • 1 lb salmon filet
  • 1.5 tbsp olive oil
  • 1/2 tbsp butter
  • 1/4 onion diced
  • 1 jalapeno diced
  • 2 cloves garlic minced
  • 1 egg
  • 1/4 cup almond flour
  • 1/4 cup parm cheese
  • 1/2 cup pork rinds crushed
  • 1/2 tsp salt and pepper

For the Aoili

  • 1/2 cup mayo
  • 1 clove garlic pressed
  • 1/2 tsp lemon juice
  • pinch salt and pepper

For the "Bun"

  • red or green cabbage leaves (1 per burger)

Additional burger toppings

  • sliced tomatoes
  • pickles
  • avocado
  • fried egg
  • capers

Instructions
 

  • Boil a large pot of salted water. While you are waiting for the water to boil, begin making the burger mixture.

For the burgers

  • Heat 1/2 tbsp olive oil and 1/2 tbsp butter over medium heat in a small nonstick skillet. Add onions and jalapeno. Sauté for about 5 minutes or until the veggies become soft, stirring often. Remove from heat and allow to cool.
    Finely chop the salmon filet. Add to a small bowl along with remaining burger ingredients and mix well so that everything is just incorporated. Do not over mix! Form 2 inch balls until all of the mixture is used.
    Heat a cast iron skillet to medium high heat and add 1 tbsp olive oil. Add about 4 of the balls to the skillet and use a flat spatula to flatten the balls into little patties. Do not overcrowd the pan. You will probably need to do two batches. Without moving the patties, cook for about 3-5 minutes until the bottom is golden brown. Carefully flip (I used a fish spatula because the patties are delicate and you do not want them to fall apart). Cook another 3-5 minutes or until just cooked through. Remove from heat and repeat with second batch.

For the cabbage leaf buns

  • Once the water is boiling, add the cabbage leaves and boil for about 5 minutes or until they soften and become pliable. Do not over cook them or they will fall apart. Using tongs, remove the leaves from the pot and set on paper towels to drain.

For the aioli

  • In a small bowl, combine all ingredients well. That is it.

Assembly of the burgers

  • Make sure the cabbage leaves are dry. Add a scoop of the aioli, one of the little burgers and then whatever the heck else you want! I topped mine with a fried egg and it was divine!
Keyword keto burgers, low carb dinner, salmon burgers, salmon dinners