Serves: 5 – 230 calories per burger. Serve with seasonal veg or salad and sweet potato fries 😋
1-15oz can wild salmon, drained
½ cup almond meal (or old-fashioned oats or breadcrumbs)
2 tbsp lemon juice
½ tsp salt
½ tsp garlic powder
Pepper, to taste
1 cup very finely chopped kale (stems removed)
½ cup very finely chopped broccoli florets
½ cup chopped onion
½ cup finely chopped parsley (optional)
Place drained salmon in a large bowl.
Add eggs, almond meal, lemon juice, salt, garlic powder, and pepper. Stir well to combine.
Add in chopped veggies. Be sure they are chopped into tiny pieces because the burgers will fall apart if there are large chunks. Mix well (using your hands is good so that you can mould into a good shape).
Form into 5 tightly-packed patties. Place on a plate lined with foil or parchment paper and refrigerate for at least thirty minutes.
Once refrigerated, heat a large skillet sprayed with oil over medium heat. Once hot, add burgers. Cook for 5-7 minutes per side, or until browned.