Fructose Free Garlic Herb Salmon Burgers with Lemon
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb fresh salmon fillet, skin removed, cut into 1-inch chunks
- ⅓ cup panko breadcrumbs
- 1 large egg, lightly beaten
- 3 cloves garlic, minced
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the lemon aioli
- ½ cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 clove garlic, minced
- 1 tbsp fresh dill, finely chopped
- salt and pepper, to taste
For serving
- 4 brioche or burger buns, split and toasted
- 4 leaves butter lettuce
- 4 slices tomato
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 aioli: stir together the mayonnaise, 1 tbsp lemon juice, 1 tsp lemon zest, 1 minced garlic clove, and 1 tbsp dill in a small bowl until smooth. Season with salt and pepper, then cover and refrigerate until ready to serve.
- 2
Place about one-third of the salmon chunks in a food processor and pulse 6–8 times until finely chopped and paste-like. Transfer to a large mixing bowl. Add the remaining salmon chunks and pulse 4–5 times until coarsely chopped — you want a mix of fine and chunky pieces for texture. Add to the bowl.
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