Fructose Free Cajun Salmon Burgers with Peppery Spice
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb skinless salmon fillet, cut into 1-inch chunks
- ⅓ cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 tbsp mayonnaise
- 2 tsp dijon mustard
- 2 scallions, thinly sliced (green parts only)
For the Cajun spice blend
- 1 ½ tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp coarsely ground black pepper
- ½ tsp cayenne pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp kosher salt
For cooking
- 2 tbsp olive oil
For the remoulade
- ⅓ cup mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp hot sauce
- 1 tsp lemon juice
- ¼ tsp smoked paprika
For serving
- 4 burger buns, toasted
- 4 leaves romaine or green leaf lettuce
- 4 slices tomato (optional)
Ingredient noteThis recipe uses only a small amount of tomato per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid tomato, please tap it and change its rating to Red.
Instructions
- 1
In a small bowl, stir together the smoked paprika, garlic powder, onion powder, black pepper, cayenne, oregano, thyme, and kosher salt until evenly combined. Set aside.
- 2
In a separate small bowl, whisk together the 1/3 cup mayonnaise, 1 tbsp Dijon mustard, hot sauce, lemon juice, and 1/4 tsp smoked paprika until smooth. Refrigerate the remoulade until ready to serve.
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