Jalapeno Cheddar Salmon Burgers

This burger was definitely the STAR on this week’s menu! I have been dying to try a recipe from one of my favorite online cooking personalities @Fitmencook and I am happy I finally got around to it. This guy knows how to properly season his dinners! Fresh salmon, combined with creamy cheddar cheese, smoked paprika and jalapeno pepper…. should I go on or did I already convince you to jump to the recipe and start cooking?

Ingredients (for 5 big burgers)

  • 20 oz (1.4 lb) raw, skinless salmon cuts, divided in 4 portions.
  • 1 cup almond flour
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • sea salt and pepper to taste
  • 2/3 cup chopped green onion
  • 1 jalapeno pepper, chopped with or without seeds depending on the degree of spice preferred. (I used it without the seeds and still found it to have a great kick to it).
  • 1 cup diced or shredded cheddar cheese

Instructions

  1. Add 3 of your 4 portions of salmon to a food processor. Blend until well minced and sticky (mince it super fine). Add to a medium to large bowl.
  2. Dice the remaining portion of salmon with a knife into small pieces and add to the same bowl. This will add some structure/bite to your burger.
  3. Add the remaining ingredients to the bowl and mix together.
  4. Evenly divide your mixture into 5 portions and shape into burgers. Put your burgers in he fridge for 20 minutes.
  5. Preheat your oven to 420 F.
  6. Spray a non stick skillet or your gas grill lightly with oil and heat on medium high. We used our gas grill and they came out great. To be honest… I always prefer a grill over a stove but that’s personal preference 😉
  7. Sear your burgers for 3 minutes per side, till the top and bottom of your burgers are brown and crispy.
  8. Transfer your burgers to a baking sheet and bake in the oven for 6-7 minutes.
  9. I served my burgers on a thin layer of guacamole (well…. not super thin cause I heart guac!) and with a side of roasted broccoli, but you can easily dress them up wrapped in an iceberg lettuce leaf with tomato, red onion and avocado. Enjoy!

What I’ve learned…

  • The original recipe has bread crumbs in it instead of almond flour. A swap for breadcrumbs that is often used in keto cooking is pork rinds, but with the upcoming vegetarian week in mind, I wanted to look further and see if I could find a plant based substitute for bread crumbs. Turns out that when you use breadcrumbs as a filler, almond flour is a great substitute that can be used on a 1:1 ratio.

Stats (per serving of 1 burger, excluding sides)

Calories: 412

Fat: 24.9 g

Carbs: 4.8 g

Net carbs: 2.4 g

Fiber: 2.4 g

Protein: 42.1 g

Source: @fitmencook (go check him out, so much fun with food and great recipes!)

Published by Annika

Keto food enthusiast and fitness professional trying to educate and inspire people to take care of their body and mind through great tasting food and various ways of self care. In the process, I would also LOVE it if I could help ease the stress of dinner time in families by providing healthy and tasty ideas that will be a hit for the whole family.

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