If you’re sick of typical burgers (think beef, turkey, or veggie) then I suggest you give this patty a try. It’s surprisingly tasty, and super-fast prep which makes it ideal for a busy weeknight. We served ours with rice, steamed asparagus, and a green salad. Skip the rice to keep the meal paleo, or place the burgers on a bun like we did for our sons. We spread creamy avocado on their buns instead of mayo, and they loved it.
Salmon Dill Burgers
We found this recipe in a new cookbook that we brought home a few weeks ago called "The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam. We hardly adapted the recipe at all, and will definitely make this again.
Prep Time10 mins
Cook Time12 mins
Servings: 4
Calories: 216kcal
Ingredients
- 1 lb skinless salmon fillet
- 1/2 cup almond flour blanched
- 2 large eggs
- 1 tbsp lemon zest
- 1 tbsp fresh dill finely chopped
- 1/2 tsp Kosher salt
- 2 tbsp avocado oil
Instructions
- Rinse the salmon and pat it dry with paper towels. Cut it into 1/4 inch cubes.
- Combine the salmon with the almond flour, eggs, lemon zest, dill, and salt in a large bowl. Form the mixture into 2-inch patties.
- Heat the avocado oil in a large skillet over medium-high heat. Cook the patties 4-6 minutes per side, until they're golden brown. Enjoy!
Notes
Although I’ve gotten fairly adept at replacing wheat flour with non-traditional flours in recipes, it never hurts to look to a specialist or expert for new ideas and tips. I’ve found quite a few recipes I’m planning to adapt from “The Gluten-Free Almond Flour Cookbook” by Elana Amsterdam.
If you’re planning to cook a lot with almond flour, I recommend purchasing online, where you can find a larger quantity than you can typically find at your local grocer, for a lower price. We always have a bag of Nature’s Eats Blanched Almond Flour in our pantry, simply because it’s easy to have shipped and lower cost in 64 oz size.
