Anti Inflammatory Rosemary & Sage Salmon Burgers
Total time40 min
Prep time15 min
Cook time10 min
4.8(6)
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Learn more →Ingredients
4 servings
- 1.5 lb fresh salmon fillet, skin removed, cut into 1-inch chunks
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh sage, finely chopped
- 2 tbsp fresh chives, finely chopped
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1 large egg, lightly beaten
- ¼ cup cassava flour
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For serving
- lemon wedges, for serving (optional)
- fresh chives, chopped, for serving (optional)
Instructions
- 1
Place the salmon chunks in a food processor and pulse 8–10 times until roughly chopped — the mixture should be coarsely ground with some visible chunks remaining, not a smooth paste. Transfer to a large mixing bowl.
- 2
Add the rosemary, sage, chives, lemon zest, lemon juice, egg, cassava flour, salt, and black pepper to the bowl. Fold together with a spatula until just combined and the mixture holds together when pressed.
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