Southwestern Salmon Burgers
Bold and flavorful salmon burgers packed with jalapeño, lime, and cilantro. Ready in 25 minutes, these keto-friendly burgers feature a unique texture with blended and chunky salmon for perfect binding without breadcrumbs.
Ingredients
- 2 lb 907.18 g salmon filet, skin and pin bones removed
- 1/2 cup 56 g almond flour, blanched works best
- 1 medium jalapeño minced (seeds optional)
- 1/4 cup fresh cilantro leaves chopped
- 2 medium green onions white and light green parts only
- 3 cloves garlic minced
- 2 tsp lime zest from about 1-2 limes
- 3/4 tsp salt adjust to taste
- 1/2 tsp black pepper freshly ground preferred
- Guacamole or avocado slices for topping (optional)
Instructions
- Make the salmon paste
- Cut about two-thirds of the salmon into chunks and place in a food processor.
- Pulse for 15-20 seconds until a thick, sticky paste forms.
- Transfer the paste to a large bowl.
- Chop the remaining salmon
- Dice the remaining one-third of salmon into small pieces, about 1/4 inch.
- Add the chopped salmon to the bowl with the paste.
- Mix the ingredients
- Add almond flour, jalapeño, cilantro, green onions, garlic, lime zest, salt, and pepper to the bowl.
- Using your hands, gently squeeze and fold the mixture until evenly combined. Don't overwork it.
- Form the patties
- Divide the mixture into 6 equal portions.
- Shape each portion into a patty about 3/4 inch thick.
- Press gently to compact the patties.
- Cook the burgers
- For grilling: Preheat grill to medium-high heat. Oil the grates. Cook patties for 2-3 minutes per side until internal temperature reaches 135°F.
- For stovetop: Heat butter or olive oil in a skillet over medium-high heat. Cook patties for 2-3 minutes per side until golden brown.
- Rest and serve
- Remove burgers from heat and let rest for a few minutes.
- Top with guacamole or avocado slices. Serve immediately.
Notes
Preparation Tips:
Pat salmon completely dry with paper towels before using to prevent mushy burgers.
If using frozen salmon, thaw completely in the fridge, remove packaging, and pat very dry.
No food processor? Finely chop salmon with a sharp knife, then use a potato masher to create a paste. Cooking Variations: Air frying: Preheat to 400°F and cook for 8-10 minutes, flipping halfway through.
The burgers should reach an internal temperature of 135°F and feel firm to the touch. Make-Ahead & Storage: Form patties and refrigerate for up to 24 hours before cooking, or freeze for up to 3 months.
Cooked burgers last 4 days in the fridge in an airtight container.
Reheat in a skillet over medium-low heat for best results, or microwave for 30-45 seconds. Flavor Variations: Mediterranean: Use dill and lemon instead of cilantro and lime.
Italian: Try basil and sun-dried tomatoes.
Less spicy: Omit jalapeño or use mild bell pepper. Serving Suggestions:
Serve over cauliflower rice, with a green salad, roasted vegetables, sweet potato fries, or wrapped in lettuce leaves.
Nutritional Information (per burger):
Protein: 32g | Total Carbs: 3g | Fiber: 1.3g | Net Carbs: 1.7g | Fat: 15g
If using frozen salmon, thaw completely in the fridge, remove packaging, and pat very dry.
No food processor? Finely chop salmon with a sharp knife, then use a potato masher to create a paste. Cooking Variations: Air frying: Preheat to 400°F and cook for 8-10 minutes, flipping halfway through.
The burgers should reach an internal temperature of 135°F and feel firm to the touch. Make-Ahead & Storage: Form patties and refrigerate for up to 24 hours before cooking, or freeze for up to 3 months.
Cooked burgers last 4 days in the fridge in an airtight container.
Reheat in a skillet over medium-low heat for best results, or microwave for 30-45 seconds. Flavor Variations: Mediterranean: Use dill and lemon instead of cilantro and lime.
Italian: Try basil and sun-dried tomatoes.
Less spicy: Omit jalapeño or use mild bell pepper. Serving Suggestions:
Serve over cauliflower rice, with a green salad, roasted vegetables, sweet potato fries, or wrapped in lettuce leaves.
Nutritional Information (per burger):
Protein: 32g | Total Carbs: 3g | Fiber: 1.3g | Net Carbs: 1.7g | Fat: 15g