Red Meat Allergy Friendly Paleo Lemon-Dill Salmon Burgers with Avocado Crema
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Learn more →Ingredients
4 servings
For the salmon burgers
- 1 ½ lb fresh salmon fillet, skin removed, cut into 1-inch chunks
- ¼ cup almond flour
- 1 large egg, lightly beaten
- 2 tbsp fresh dill, finely chopped
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 2 tsp dijon mustard
- ½ tsp garlic powder
- ½ tsp fine 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 tbsp fresh dill, finely chopped
- ¼ tsp fine sea salt
- 1–2 tbsp water, as needed to thin
For serving
- 8 large butter lettuce leaves
- lemon wedges (optional)
- thinly sliced red onion (optional)
Instructions
- 1
Make the avocado crema: combine the avocados, lime juice, dill, and salt in a food processor and blend until smooth. Add water 1 tablespoon at a time until the crema is thick but pourable and coats the back of a spoon. Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate while you prepare the patties.
- 2
Pulse the salmon chunks in the food processor 8–10 times until roughly chopped — the mixture should be coarsely ground with some visible texture, not a smooth paste. Transfer to a large mixing bowl.
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