April 18 2017 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Lunch, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Lunch, Meal 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 fillet, skinnedsalmon, boneless fillets, skinned
- 1 1 large egglarge eggs
- 2 oz. (52⁄3 tbsp) 55 g (80 ml) yellow onion, roughly choppedyellow onions, roughly chopped
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp pepper
- 2 tbsp 2 tbsp butter, for frying
Green mash
- 1 lb (5 cups) 450 g (1.2 liters) fresh broccoli, cut into small florets, and the stem cut into small pieces
- 2 oz. 55 g butter
- ½ cup (11⁄3 oz.) 120 ml (40 g) shredded Parmesan cheese
- salt and pepper
Lemon butter
- 4 oz. 110 g butter, at room temperature
- 2 tbsp 2 tbsp lemon juice
- salt and pepper
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Making low carb simple
Instructions
- Preheat oven to 220°F (100°C). Set aside a food processor, and a large pot.
- Cut the salmon into 1" (2.5 cm) pieces and place into the food processor bowl. Add the egg, onion, salt, and pepper. Pulse for 30 - 45 seconds, until it becomes a coarse mixture (see Tip).
- Shape the salmon mixture into small burgers, about 3" (7.6 cm) wide,and 1/4" (.60 cm) thick.
- Melt the butter in a non-stick frying pan, over medium heat. Fry the burgers in batches for about 3 - 4 minutes per side, or until lightly browned. Transfer to an ovenproof dish, cover, and keep warm in the oven.
- Bring a pot of lightly salted water to a boil over high heat, and add the broccoli. Cook for a few minutes, or until tender-crisp. Strain the broccoli, and discard the hot water.
- Add the broccoli, butter and parmesan cheese to a medium-sized bowl, or food processor bowl. Using an immersion blender, or food processor, blend together until combined. Season with salt and pepper, to taste.
- Add the butter and lemon juice to a small bowl. Mix together with electric beaters on low speed, until it becomes a light and creamy consistency. Season with salt and pepper, to taste.
- Serve the warm burgers with a dollop of fresh lemon butter, melting on top, and a side of green mash.
Salmon burgers
Green mash
Lemon butter
Tip!
Try not to overmix the salmon mixture (Step 2), as this can cause the burgers to become tough. 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.
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!
In step 3 of the salmon burgers, you place them into the oven to keep them warm while you make the green mash.
That must have been my error a couple of years ago! I apologize for any confusion. I just double checked with the recipe team and received this response.
"I think you can use cooked salmon and the frying will heat/melt all ingredients together in the burger. But the recipe calls for raw salmon and the frying cooks the salmon through."
Hi, Tolia! You will want the salmon to be skinned to start. As stated in Step 2, you will then cut the salmon into 1" pieces to place into the food processor.