Nitrate & Nitrite Free Salmon & Dill Burger with Avocado
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb fresh salmon fillet, skin removed
- 3 tbsp cassava flour
- 3 tbsp fresh dill, finely chopped
- 2 scallions, thinly sliced (green tops only)
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- 2 tbsp coconut oil
For the avocado sauce
- 2 ripe avocados, pitted and peeled
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- ¼ tsp fine sea salt
For serving
- 8 large butter lettuce leaves
- 1 small cucumber, thinly sliced (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Cut the salmon into rough 1-inch chunks. Place half in a food processor and pulse 4–5 times until coarsely ground with some larger pieces remaining — do not over-process to a paste. Transfer to a large mixing bowl. Finely chop the remaining salmon by hand into small pieces and add to the bowl. This two-texture approach gives the patties a meatier bite.
- 2
Add the cassava flour, 3 tbsp dill, scallion greens, 1 tbsp lemon juice, lemon zest, turmeric, ginger, and 1/2 tsp salt to the salmon. Fold together with a spatula until just combined and the mixture holds together when pressed. Do not overmix.
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