Salmon Burgers with Lemon Garlic Aioli

Ingredients

• 20 oz. salmon filet, skinned and deboned (cut into cubes)
• 1/4 cup almond meal (or almond flour)
• 3 tablespoons finely diced shallots
• 2 garlic cloves, minced
• 2 tablespoons dijon mustard
• 1 tablespoon fresh dill
• 1 teaspoon lemon zest
• 1/4 teaspoon black pepper
• 1/3 cup mayonnaise (I used Dukes for low carb)
• 1 tablespoon lemon juice
• 1 teaspoon course ground mustard
• 1 teaspoon lemon zest
• 2 teaspoons minced garlic clove
• salt & pepper

Instructions

1. 1

   --- Salmon Burgers ---

2. 2

   Add cubes salmon, almond meal, shallots, garlic, dijon mustard, dill, lemon zest and and black pepper into a food processor or blender.

3. 3

   Pulse the mixture and scrape down sides as needed with a spatula until the salmon is a coarsely ground. You want some small chunks, not a puree.

4. 4

   Transfer the salmon mixture to a medium bowl and evenly divide into 4 burger patties. (about ½ – 1 inch thick) Grill right away or place patties on a plate and cover. Refrigerate until ready to grill.

5. 5

   Heat grill to medium-high heat, approximated 375-400 degrees F. Thoroughly clean grates with a grill brush and oil!

6. 6

   Place burgers on the grill and grill for 4 minutes covered, gently flip and cook 3 to 4 more minutes covered. The internal temperature should be about 130°F. You definitely don’t want to overcook these, they will be very dry. So follow the times. 🙂

7. 7

   Once to temperature remove salmon burgers from the grill.

8. 8

   optional: toast the burger buns until warm and slightly charred

9. 9

   --- Lemon Garlic Aioli ---

10. 10

    Add lemon garlic aioli ingredients to a small bowl, mix to combine.

11. 11

    --- Assemble ---

12. 12

    To each burger bun add 1 tablespoon of the lemon garlic aioli, then salmon burger, avocado slices, tomato slice and red onion. Serve.