Burger time! Turn the flavor up with our wild-caught salmon burgers topped with Chosen Foods Wasabi Mayo slaw. 

Total Time: 20 minutes
Servings: 4-6 burgers

Ingredients 

For the Burgers:

• 1 pound (16 ounces) cooked wild-caught Salmon (can be fresh or I like using canned from Wild Planet)
• 2 eggs, lightly beaten
• ½ cup almond flour, all purpose baking flour (about 2-3 tablespoons more)
• ¼ cup Chosen Foods Wasabi Avocado Oil Mayo or Classic Avocado Oil Mayo
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Chosen Foods Avocado Oil for pan frying
• Buns of choice, I suggest Brioche
• Sliced pickles (optional)
• Avocado oil  for frying

Directions

1. If using canned salmon, drain the liquid. Add the salmon to a large bowl and mix with eggs. Flake to break up any large pieces.
2. Combine the remaining burger ingredients in with the egg and salmon and mix well. If the mixture is still pretty wet, add additional flour, 1 tablespoon at a time.
3. Form the mixture into 4-6 patties (this will depend on the size of the buns you are using).
4. Heat a frying pan with avocado oil to medium-high heat.
5. Once oil is hot, carefully add burgers to the pan and cook for 3-4 minutes on each side or until cooked through and golden on the outside. Patties should sizzle when added to the pan in order to sear. 
6. To serve, place on a bun and top with wasabi mayo slaw and pickles if using.

Note you can also cook the burgers on your barbecue, using the same cooking time.

Wasabi Mayo Cabbage Slaw:

• 1/2 head cabbage, finely shredded
• ¼ cup fennel shredded 
• 1 cup Chosen Foods Wasabi Mayo or your fav Chosen Foods Mayo
• 4 tablespoons avocado oil
• 4 tablespoons apple cider vinegar 
• 1 teaspoon salt
• ¼ cup chopped fresh cilantro or herbs of choice like chives, parsley, or scallions
• Water to thin dressing

1. Mix all ingredients in a bowl and place in the fridge. 
2. Can be made up to 2 days before and is great leftover because cabbage holds really well.
3.  If you like a thinner dressing just add water to thin to desired consistency. 

 

All recipes adapted from The Mexican Keto Cookbook. Copyright © 2019 by Torie Borrelli. Published by Ten Speed Press, an imprint of Penguin Random House LLC.