Filling your salmon patties with ripe peaches and roasted poblano makes this Salmon Quinoa Burger mild on the fishiness and sure to please everyone in your family.
Salmon Quinoa Burger
Organic white quinoa adds fiber and protein, as well as helps to bind the patties together. Stack them up on lettuce wraps or your favorite bun with fresh toppings (extra peach slices are delicious!) or layer with an egg for a hearty breakfast.
Servings: 4
Ingredients
- ½ lb salmon filets
- ¾ cup cooked organic white quinoa (about ¼ cup dry)
- 1 egg beaten
- 2 scallions chopped
- ½ medium peach roughly chopped
- 1 poblano or anaheim pepper roasted and skins removed
- ½ tsp sea salt
- ¼ tsp black pepper
- 1-2 tbsp coconut flour
- Chosen Foods Avocado Oil for sautéing
Instructions
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Remove any skin and pull any pin bones left in the salmon filets. Roughly chop the salmon into large chunks. Add them to a large food processor along with the quinoa, egg, scallions, peach, poblano pepper, sea salt, black pepper, and 1 tablespoon of coconut flour. Pulse the food processor until the mix starts to come together. Let it rest for 2-3 minutes to let the coconut flour absorb.
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Check the consistency of the burger mix between your fingers. It should hold together and feel slightly wet. If it seems overly wet, add another tablespoon of coconut flour and pulse again to combine. The amount of coconut flour needed will vary depending on the moisture in the peach you used.
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Portion out four portions and pat each between your hands into a burger shape. Place them on a plate and move them to the refrigerator for 15 minutes to rest.
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Heat a wide skillet over medium heat and coat the bottom with avocado oil. Cook the burgers until golden, about 4 minutes per side. Cook in batches, do not to crowd the pan, and use caution when flipping.