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
- 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.
- 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.
- Add the remaining ingredients to the bowl and mix together.
- Evenly divide your mixture into 5 portions and shape into burgers. Put your burgers in he fridge for 20 minutes.
- Preheat your oven to 420 F.
- 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 😉
- Sear your burgers for 3 minutes per side, till the top and bottom of your burgers are brown and crispy.
- Transfer your burgers to a baking sheet and bake in the oven for 6-7 minutes.
- 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)
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!)