Keto salmon burgers with mash and lemon butter

Keto salmon burgers with mash and lemon butter

For these salmon burgers, let’s get down to the meat of the matter. They’re simple to make, check. Loaded with tons of flavor, check. And they’re covered with ooey, gooey, lemon butter. Oh, my. Talk about ketotastic meals!

Keto salmon burgers with mash and lemon butter

For these salmon burgers, let’s get down to the meat of the matter. They’re simple to make, check. Loaded with tons of flavor, check. And they’re covered with ooey, gooey, lemon butter. Oh, my. Talk about ketotastic meals!
USMetric
4 servingservings

Ingredients

Salmon burgers
  • 1½ lbs 650 g salmon
  • 1 1 eggeggs
  • ½ ½ yellow onionyellow onions
  • 1 tsp 1 tsp salt
  • ½ tsp ½ tsp pepper
  • 2 oz. 50 g butter, for frying
Green mash
  • 1 lb 450 g broccoli
  • 5 oz. 150 g butter
  • 2 oz. 50 g grated parmesan cheese
  • salt and pepper to taste
Lemon butter
  • 4 oz. 110 g butter at room temperature
  • 2 tbsp 2 tbsp lemon juice
  • salt and pepper to taste

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 220°F (100°C). Cut the fish in small pieces and place, along with the rest of the ingredients for the burger, in a food processor.
  2. Pulse for 30-45 seconds until you have a coarse mixture. Don't mix too thoroughly, this can make the burgers tough.
  3. Shape 6-8 burgers and fry for 4-5 minutes on each side on medium heat in a generous amount of butter or oil. Keep warm in the oven.
  4. Trim the broccoli and cut into small florets. You can use the stem as well, peel it and chop into small pieces.
  5. Bring a pot of lightly salted water to a boil and add the broccoli. Cook for a few minutes until soft but not until all texture is gone. Drain and discard the boiling water.
  6. Use an immersion blender or a food processor to mix the broccoli with butter and parmesan cheese. Season to taste with salt and pepper.
  7. Make the lemon butter by mixing the butter (at room temperature) with lemon juice, salt and pepper in a small bowl using electric beaters.
  8. Serve the warm burgers with a side of green mash and a melting dollop och fresh lemon butter on top.

Tip!

You can flavor the burgers in various ways. Try them with garlic, chili, your favorite herbs or curry powder. Why not some capers or grated parmesan cheese? The butter can also be flavored in a number of ways. We suggest trying freshly grated horseradish, it's delicious!

You can always make the butter ahead, to let the flavors meld. Mmmm. Lemony goodness.

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12 Comments

  1. Oliver
    Can you use canned salmon for this recipe?
    Reply: #2
  2. Rebecca
    I used tinned salmon and it worked fine and tasted good.
    Probably tastes even better with fresh/frozen.

    Can you use canned salmon for this recipe?

  3. Jared
    ^ What Oliver said. I'm guessing it'd work, but you may want to mix by hand and not use a food processor.
  4. miranda
    I love it. Just made this, for work this afternoon and I tasted a bit ofcourse, couldn't stop eating the green mash. I make this a lot with cauliflower, but broccoli is great too!! Put a shallot and some capers, finely diced offcourse, and some dill in the burgers. Love it!
  5. Nicole
    Quite good! I used canned salmon, which I perhaps should have drained more as the burgers were very wet! But still very tasty!
  6. Richard
    Love this recipe. When using canned salmon I drain and leave the skin in the mix. It seems to hold the patties together better with that included. This really tastes great with the broccoli paste.
  7. 1 comment removed
  8. Mindy
    I used canned salmon as well. I drained it well, hand mixed, and added 3 Tbsp of ground psyllium hulk in to get the burgers to hold there shape. Very yummy!
  9. Mindy
    I used canned salmon in water (about 5 cans at 5oz each). I drained it well, hand mixed, and added 3 Tbsp of ground psyllium hulk in to get the burgers to hold there shape. Very yummy!
  10. Brenda
    Yummy!! I just started the Keto diet and this was my first meal. Was a little time consuming- I used fresh Salmon and I had to get the skin off. I don't have a food processor or mixer so I had to use my blender and magic bullet lol. The green mash was so delicious!! I will be making this again (after I buy some kitchen gadgets)
  11. Amy
    I made meatball/slider-sized patties and did add some psyllium husk. I fried them in olive oil and butter. They're delicious. I think they would be good with aioli. The broccoli mash is great as well. I think it needs something, but I'm not sure what - some kind of seasoning. ??
  12. Victoria
    I made this with canned salmon and it was really good. I didn't add any binder (like psyllium husk) and my first batch of patties fell apart. The second batch sat for about 10-20 mins before I fried them, and they held together much better. The broccoli puree was also delicious!
  13. 1 comment removed
  14. Ruth
    Made this for the first time last night. Loved the whole dish. Used a couple of salmon fillets, a bit underweight listed but ok. Added chopped spring onions (scallions) instead of yellow onion which we don't have in UK. The broccoli mash with parmesan was a HUGE hit with both myself & OH. One to add to the favourites list.

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