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
servingservings
Ingredients
Salmon burgers
- 1½ lbs 700 g salmon
- 1 1 eggeggs
- ½ ½ yellow onionyellow onions
- 1 teaspoon 1 teaspoon salt
- ½ teaspoon ½ teaspoon 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 tablespoons 2 tablespoons lemon juice
- salt and pepper to taste
Instructions
- 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.
- Pulse for 30-45 seconds until you have a coarse mixture. Don't mix too thoroughly, this can make the burgers tough.
- 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.
- Trim the broccoli and cut into small florets. You can use the stem as well, peel it and chop into small pieces.
- 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.
- Use an immersion blender or a food processor to mix the broccoli with butter and parmesan cheese. Season to taste with salt and pepper.
- Make the lemon butter by mixing the butter (at room temperature) with lemon juice, salt and pepper in a small bowl using electric beaters.
- 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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Probably tastes even better with fresh/frozen.