BHA & BHT Free Paleo Garlic-Herb Salmon Burgers with Avocado Crema
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Learn more →Ingredients
4 servings
For the salmon patties
- 1 ½ lb fresh salmon fillet, skin removed, cut into 1-inch chunks
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tbsp coconut aminos
- 1 tsp dijon mustard
- 1 tsp lemon zest
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp avocado oil
For the avocado crema
- 2 ripe avocados, pitted and peeled
- 2 tbsp fresh lime juice
- 1 clove garlic, minced
- 2 tbsp fresh cilantro, roughly chopped
- 2 tbsp water
- ¼ tsp sea salt
For serving
- 8 large butter lettuce leaves
- 1 lemon, cut into wedges (optional)
- ¼ red onion, thinly sliced (optional)
Instructions
- 1
Make the avocado crema: combine the avocados, lime juice, garlic, cilantro, water, and 1/4 tsp sea salt in a blender or food processor and blend until smooth and pourable, adding an extra splash of water if needed to loosen. Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate while you prepare the patties.
- 2
Place the salmon chunks in a food processor and pulse 8–10 times until the salmon is coarsely chopped — you want a rough, chunky texture with some larger pieces remaining, not a smooth paste. Transfer to a large mixing bowl.
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