Salmon Burgers with Avocado Garlic Sauce

Are you stuck in a dinner rut? Having the same ‘ol meals week after week? It’s time to change it up and give these burgers a try! Salmon Burgers are made flavorful with fresh dill, minced shallots and lemon juice. They’re quick to make and nutritious, providing an adequate source of good quality protein and healthy omega-3 fatty acids. These burgers are a great way to use up leftover salmon. In fact, whenever I make grilled or broiled salmon for dinner, I purposely make extras so that I have enough for Salmon Burgers the day or two after. With that said, you could also cook up a couple of salmon filets during your weekend meal prep to help save yourself some time during the week.

Top Salmon Burgers with this delicious and creamy Avocado Garlic Sauce. When I think about how I should make salmon or any fish for that matter, lemon and dill always come to mind. This sauce is not only made with avocado and garlic, but it also calls for lemon juice and dill! It’s versatile in that it can also be used as a veggie dip, a topping on a salad or used in place of mayo to make a creamy chicken salad.

INGREDIENTS
Salmon Burgers:

• 12 oz. wild-caught salmon, baked and chopped 
• 1/2 lemon, juiced  (~2 Tbsp.) + ½ tsp. lemon zest
• 1 small shallot, minced (may substitute 2 cloves garlic, minced)
• 2 green onions, sliced
• 1 Tbsp. fresh dill, chopped (may substitute 1 tsp. dried dill)
• 2 tsp. Dijon mustard
• ¼ tsp. salt
• ¼ tsp. pepper
• 2 eggs
• 1/4 cup almond flour
• 1 Tbsp. coconut oil or ghee/clarified butter

For the Avocado Garlic Sauce:

• 1 medium avocado, halved and pit removed
• 1/4 cup extra virgin olive oil
• 1/2 lemon, juiced
• 1 tsp. Dijon mustard
• 1 Tbsp. fresh dill (may substitute 1 tsp. dried dill)
• 2 garlic cloves, minced
• ¼ tsp. salt
• 1/8 tsp. pepper

INSTRUCTIONS
For the burgers:

1. Combine all of the salmon burger ingredients, except the coconut oil, in a large bowl and mix well. If mixture is pretty wet, add additional almond flour 1 Tbsp. at a time.
2. Form into 6-8 patties. Patties easily fall apart until they are cooked. Handle with caution.
3. Heat coconut oil on a griddle or pan to medium-high heat.

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