Salmon and Veggie Burgers
Crispy, savory, and packed with flavor — these protein-rich salmon burgers blend fresh veggies and herbs into a wholesome, satisfying meal.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 (14.5 oz.) Can Wild Salmon, drained, bones and skin removed
- 1 tbsp. Olive Oil
- 1 Shallot, finely chopped
- 1 Small Bell Pepper, finely chopped
- 2 Garlic Cloves, minced
- 2 Large Eggs, whisked
- 2 tbsp. Approved Mayonnaise
- 1 tbsp. Dijon Mustard (Plus More for Serving)
- ⅓ cup Parsley, finely chopped
- ½ tsp. Salt
- ¼ tsp. Freshly Ground Black Pepper
Preparation
Step 1
Heat olive oil in a non-stick skillet over medium heat.
Step 2
Add shallot, bell pepper, and garlic. Sauté for 3–4 minutes until softened, then set aside to cool slightly.
Step 3
In a large mixing bowl, combine the drained salmon, eggs, mayonnaise, Dijon mustard, parsley, salt, and pepper. Mix well to combine.
Step 4
Add the sautéed vegetables to the salmon mixture and stir until well incorporated.
Step 5
Form the mixture into 4 equal-sized patties and place them on a plate. Chill in the refrigerator for 15–20 minutes to help them firm up.
Step 6
Heat a non-stick pan or grill over medium heat.
Step 7
Lightly grease with oil and cook the patties for 3–4 minutes per side until golden brown and heated through.
Step 8
Serve warm with an extra dollop of Dijon mustard. Enjoy!
