Salmon Burger With Avocado Salsa

It’s burger night, with a twist! Our ocean-inspired patty is filled with chunks of non-GMO salmon meat and spiced with paprika, cumin, and just a touch of cayenne. And since every burger can use a creamy condiment to go alongside, we’ve stirred up a fresh summer salsa with avocado, green onion, and lime. For a great gluten-free and Paleo meal, skip the bun.

Salmon Burger With Avocado Salsa

Yield: 2 servings
Active Time: 25 minutes
Total Time: 29 minutes

Ingredients

For the patties
1 (6-ounce) can Thrive Market Wild Pink Salmon
1 egg
2 tablespoons almond flour
2 green onions, chopped
2 tablespoons cilantro, chopped
Zest of half a lime
Juice of half a lime
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
⅛ teaspoon ground cayenne
1 tablespoon ghee, for pan
2 burger buns

For the salsa
1 avocado, seeded and cubed
1 green onion, minced
1 tablespoon cilantro, chopped
Juice of half a lime
1 teaspoon extra virgin olive oil
½ teaspoon salt
¼ teaspoon ground black pepper

Instructions

Make the patties
In a medium bowl, add all ingredients for the patties (except ghee); combine well. Divide mixture in half and form into two patties. Place on a baking sheet and refrigerate for 30 minutes.

Make the salsa
In a small bowl, gently combine all ingredients for the salsa and set aside.

Cook the patties
Preheat oven to 400 degrees. In a cast iron skillet, add 1 tablespoon ghee. When melted, add both patties and cook for 3 to 5 minutes. Flip, then place pan in the oven and cook for another 4 minutes. Remove and let sit for 1 minute. Place each patty on the bottom half of a bun, add a scoop of avocado salsa, finish with bun tops, and serve.

Recipe by: Angela Gaines