canned salmon burgers (no breadcrumbs)
Serves 4
15 mins prep
8 mins cook
25 mins total
Crispy canned salmon burgers with 28g of protein per serving - no breadcrumbs, just almond flour and Greek yogurt. Served with a creamy herb slaw using the same sauce.
for the burgers
for the herb slaw
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Add the drained, 2 cans 6 oz each pink salmon to a large bowl. Break up any large pieces. Heat your skillet to medium heat with a bit of oil, or the grill.
Add the 1 large egg, 1/4 cup almond flour to the salmon in a large bowl.
In a small bowl combine 4 tablespoons plain Greek yogurt, 4 teaspoons Dijon mustard, 2 teaspoons lemon juice, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1/8 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add half to your salmon mixture and reserve the rest for the slaw.
Stir until combined and you can form patties with a spoon.
Form into 4 even patties, about 3/4 inch thick. I like to just use an ice cream scoop to place it on the hot skillet and then use the back to press down the top and carefully use a spoon to shape the outside.
Optional is to place them on a plate and refrigerate for 10 minutes.
When the skillet is hot, add the salmon patties.
Make the slaw: stir the remaining yogurt mixture with a splash of milk until it reaches a dressing consistency. Toss with the 1 bag about 12 oz coleslaw mix and fresh 1/2 cup mixed fresh herbs and additional salt and pepper as desired. Set aside.
Cook 3-4 minutes per side without moving them, until deeply golden on the outside and set in the center.
Serve over or alongside the herb slaw with your favorite buns. We love brioche!
