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
servingservings
Ingredients
Salmon burgers
- 1½ lbs 650 g salmon, boneless filletsalmon, boneless fillets
- 1 1 eggeggs
- ½ (2 oz.) ½ (55 g) yellow onionyellow onions
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp pepper
- 2 tbsp 2 tbsp butter, for frying
Green mash
- 1 lb 450 g broccoli
- 2 oz. 55 g butter
- ½ cup (11⁄3 oz.) 120 ml (40 g) shredded 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
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 220°F (100°C). Cut the fish into 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.
Salmon burgers
Green mash
- 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.
Lemon butter
- 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 of 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.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
Probably tastes even better with fresh/frozen.
Thanking you.
wish the nutritional information broke down the different elements of the meal..
Thank you.
Luce
You can use a cauliflower mash recipe instead. Just a heads up cauliflower is a little more carb heavy than broccoli.
Yes, these should freeze well.
Yes, to ensure it is cooked through, the salmon should be cooked first. We have not tested this with fresh salmon to advise if there are any modifications needed.
As the first step has you putting everything in the food processor, you can use any form of salmon you prefer.
Step 3 addresses the use of the oven. You put the finished salmon in the oven to stay warm while you finish preparing the meal.
If you are working from the meal plan, then 1 person is the default and will be what's displayed. If you click through to this main recipe page, it will show you the public recipe with the default number of servings. The easiest way is to cook directly from the Recipes tab in the meal plan.
What about salmon stinky fishy odor, how do you get rid of that?
It held together for me. Just eating them now as I write:-) and no breadcrumbs or psyllium husk either.
The trick is to try them for at least 3 minutes before turning. Fried mine in butter.
I used canned salmon mixed with tuna as I did not have enough of either. Added mixed herbs and some chilli. Plus a bit of leftover beans and a little spinach. Made the butter too. Broccoli mash is for another time!
As you would imagine, break the egg into a bowl, beat it, and take 1/4 of that. Not all recipes scale to one serving easily.
I expect the salmon taste will intensify, but it would be tasty.
I think it is an absolutely fantastic base recipe and as suggest by the author, there is a lot of room to experiment.
Next time I might use spring onions or leek instead of "regular" onion and might add some chili and lemon directly to the burger.
thank you for a great recipe!
Thank you for taking the time to let us know, we are so glad you enjoyed this recipe.
I am so glad that you have enjoyed these so much. Thank you for taking the time to let us know!