Fructose Free Classic Salmon Burgers
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb fresh salmon fillet, skin removed
- ¼ cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 tbsp dijon mustard
- 2 tbsp mayonnaise
- 2 scallions, thinly sliced (green parts only)
- 2 tbsp fresh dill, finely chopped
- 1 tsp lemon zest
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the lemon-dill aioli
- ⅓ cup mayonnaise
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated
- salt and pepper, to taste
For serving
- 4 brioche or burger buns, split and toasted
- 4 leaves butter lettuce (optional)
- 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.
- lemon wedges, for serving (optional)
Instructions
- 1
Make the lemon-dill aioli: stir together the mayonnaise, dill, lemon juice, Dijon mustard, and grated garlic in a small bowl until smooth. Season with salt and pepper, then cover and refrigerate until ready to serve.
- 2
Using a sharp knife, finely chop three-quarters of the salmon into a rough mince (pieces about 1/4 inch). Cut the remaining quarter into slightly larger 1/2-inch chunks — this mix of textures keeps the patties tender rather than paste-like.
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