Recipe of the Month: Salmon Burgers

Ingredients:

Salmon Burgers

· 12 oz. wild-caught salmon, baked & chopped

· 1/2 lemon, juiced (~2 Tbsp.) + ½ tsp. lemon zest

· 1 small shallot, minced (may subs 2 cloves garlic, minced)

· 2 green onions, sliced

· 1 Tbsp. fresh dill, chopped (may sub 1 tsp. dried dill)

· 2 tsp. Dijon mustard

· ¼ tsp. salt

· ¼ tsp. pepper

· 2 eggs

· 1/4 cup almond flour

· 1 Tbsp. coconut oil or ghee/clarified butter

Avocado Garlic Sauce

· 1 medium avocado, halved and pit removed

· 1/4 cup extra virgin olive oil

· 1/2 lemon, juiced

· 1 tsp. Dijon mustard

· 1 Tbsp. fresh dill (may sub 1 tsp. dried dill)

· 2 garlic cloves, minced

· ¼ tsp. salt

· 1/8 tsp. pepper

For the Burgers:

1. Combine all of the salmon burger ingredients, except the coconut oil, in a large bowl and mix well. If mixture is pretty wet, add additional almond flour 1 Tbsp. at a time.

2. Form into 6-8 patties. Patties easily fall apart until they are cooked. Handle with caution.

3. Heat coconut oil on a griddle or pan to medium-high heat.

4. Once hot (oil must be hot), carefully add burgers to pan and cook for 5-6 minutes on each side or until cooked through. Patties should sizzle when added to pan.

5. To serve, top with 1-2 Tbsp. avocado garlic sauce and tuck into a lettuce wrap if you wish.

For the Avocado Garlic Sauce:

1. In a food processor or blender, combine all of the ingredients and process until smooth.