Looking for a beef-burger alternative? If you’re like most of us, trying to cut back on the carbohydrates after all the sugar and sweets of the holidays, give this low-carb salmon burger recipe a try. If you want to lighten this recipe even more you can substitute two egg whites for the egg, and bake the burgers in the oven instead of frying. If you’re going low carb, Paleo, or gluten free, serve your salmon burger over a bed of greens instead of on a bun.
A meal that's light on carbs & heavy on flavor
- salmon: 1 can
- egg: 1
- avocado, ripe: 1
- almond flour: 2 tablespoons
- onion, small, chopped fine: ½
Step 1: Slice the ripe avocado in half, remove the seed, and scoop out the center into a medium mixing bowl. You can tell an avocado is ripe if the skin is mostly brown, and it gives a little when you squeeze it gently.
Step 2: Mash the avocado with a fork.
Step 3: Add the salmon to the bowl. Remove the bones and skin if you prefer before you add it. Instead of canned salmon, you can also grill two salmon steaks and crumble them into the bowl.
Step 4: Add the egg, almond, flour, and onion in the mixing bowl.
Step 5: Mash and mix everything together with a fork until it is well combined.
Step 6: Form into about six palm-size patties.
Step 7: Preheat a skillet with coconut oil to medium heat.
Step 8: Add the salmon burgers and cook them for about six to eight minutes on each side, or until they start to turn a light golden brown. If you flip the burgers too early they may fall apart. You can check the burgers by lifting one corner and checking the color.
Step 9: Once the burgers are done you can turn them out onto a plate with a paper towel to cool for a few minutes, then serve them up to your family and friends while they’re still warm.
Step 10: If you’re going low carb you can serve the salmon burgers over a bed of greens.
Step 11: If you're not going low carb you can serve your burgers deluxe style on a bun with tomato, lettuce, and any other condiments you’d like to add.
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