Salmon-Basil Burgers
with fennel and green bean salad

Name: Salmon-Basil Burgers
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Salmon; 2 Tbsp Basil, finely chopped; 1/2 cup Gluten-free breadcrumbs (sub almond meal); 1 Eggs; 2 Tbsp Capers; 1/2 tsp Salt; 1/2 tsp Black pepper; 4 leaves Lettuce, butter, for burger toppings; 1 Tomatoes, large, sliced for burger; 1 1/2 Tbsp Cooking oil; 4 Gluten-free burger buns; 4 Tbsp Creme fraiche; 2 Tbsp Basil, chopped; 1/2 bulb Fennel, small, sliced; 1 lb Green beans, trimmed; 1 Tbsp Vinegar, red wine; 1 Tbsp Dijon mustard; 2 Tbsp Olive oil; 1 Tbsp Capers

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Salmon burgers are a fun way to get your omega-3's. Served up with a side fennel and green bean salad, this is a light summery meal.
Smarts: Cook up more patties and keep a few extra in the freezer.

Ingredients

Metric

Servings:

Salmon-Basil Burgers:

Salmon - 1 lb
Basil - 2 Tbsp , finely chopped
Gluten-free breadcrumbs (sub almond meal) - 1/2 cup
Eggs - 1
Capers - 2 Tbsp
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Lettuce, butter - 4 leaves , for burger toppings
Tomatoes, large - 1 , sliced for burger
Cooking oil - 1 1/2 Tbsp
Gluten-free burger buns - 4
Creme fraiche - 4 Tbsp

Fennel and Green Bean Salad:

Basil - 2 Tbsp , chopped
Fennel, small - 1/2 bulb , sliced
Green beans - 1 lb , trimmed
Vinegar, red wine - 1 Tbsp
Dijon mustard - 1 Tbsp
Olive oil - 2 Tbsp
Capers - 1 Tbsp

Prep

Salmon - Rinse and dry. Use a knife to chop up the salmon meat.
Basil (for burgers and salad) / Fennel / Green beans - Prep as directed. (Can be done up to 3 days ahead)
Make patties - Combine salmon, breadcrumbs, egg, basil (just the burger’s portion), capers, salt, and pepper in a bowl. Form into 3/4” (~2 cm) thick patties (1 patty / serving). The patty should feel quite wet, but if it feels too wet to hold together, add more breadcrumbs. (Can be done up to 1 day ahead)
Lettuce / Tomatoes - Prep burger toppings.
Make vinaigrette - Whisk together red wine vinegar, mustard, and olive oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)

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Make

Place trimmed green beans in a microwave-safe dish. Cover with a wet paper towel and microwave for 1 1/2 to 2 minutes, until tender but still crunchy.
Heat a non-stick pan or skillet over medium-high heat. Add cooking oil and then patties to heated oil. Sear on each side for 2 to 3 minutes. Lower heat to medium, cover pan with a lid or foil, and cook for another 3 to 4 minutes or until patties feel firm to touch. Remove from heat and let rest.
Toss fennel, green beans, capers, and basil with vinaigrette.
Toast buns if desired and assemble salmon burgers with patties, creme fraiche, lettuce, tomatoes, and any other burger condiments you enjoy. Serve with green bean salad on the side.

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