Slammin' Salmon Burgers w/ Wasabi Aioli [Keto, Low-carb, Sugar-free, Dairy-free]
Slammin’ Salmon Burgers w/ Wasabi Aioli
Keto | Low-carb | Sugar-free | Dairy-free | Dairy-optional | Nut-free
These aren’t called “slammin’” for no reason. This burger is BOLD, different…and did I mention oh-so-moist?! I easily ate two of these… and paired them with my Sesame Slaw (link below)…OMG. The crunchy cabbage really pairs well with the kick of the savory salmon patty. These are not your “everyday” flavors, but I’m telling you…this recipe just might have you second guessing a regular burger. Trust me on this!
Simply put, it’s the summer dinner you didn’t know you needed, but will be glad you found. PERIODT.
*And don’t forget to read through the PRO TIPS for this recipe below!*
Macros per Serving
Note: Macros do not include the optional ingredients
Servings: 4
Calories: 382
Protein: 22.9 g
Fat: 29.3 g
Net Carbs: 5.8 g
INGREDIENTS:
Wasabi Aioli
¼ cup - Mayonnaise
½ tsp - Wasabi (find it in the Asian/International aisle of your grocery store - see PRO TIPS)
⅛ tsp - Sea salt
2 tsp - Granulated sweetener (I recommend allulose)
Spicy Salmon Burgers
1 lb (16 oz) - Atlantic salmon (skin removed - see PRO TIPS)
1 - Egg
1 - Egg white
2 Tbsp - Mayonnaise
2 to 3 Tbsp - Sriracha
2 tsp - Low-sodium soy sauce
3 - Scallions, thinly sliced
1 tsp - Sea salt
2 tsp - Cracked black pepper
1 Tbsp - Garlic powder
1 Tbsp - Onion powder
Non-stick cooking spray
Optional: 1 batch of the Summer Sesame Slaw, for topping (see PRO TIPS)
Optional, to serve: Low-carb bread, buns or lettuce wraps. Note, these salmon patties are also great right on top of a salad.
PRO TIPS:
Find the wasabi in the Asian foods aisle. Not a fan of wasabi? Swap it out for Sriracha instead for a double-dose of spicy! Or, keep things mild with a creamy garlic spread, by grating in 1 garlic clove, in place of the wasabi.
For a time and money saving hack, you can use canned salmon. Just be aware it will taste completely different and have more of a crab-cake-like consistency.
Need more? Feel free to double this recipe and store it in your fridge for up to 10 days. Or, you can store these in the freezer, and use them on-demand whenever you’d like! Simply take the frozen patties out of the freezer about 15 minutes aheads of cooking, to slightly thaw.
Optionally, if you know these won’t be eaten right away, take them off the tray, add to a zip-top plastic bag, and store in your freezer for up to 6 months.
I absolutely LOVE eating this burger with my Summer Sesame Slaw - find the recipe right HERE on my blog! When assembling your burger, simply pile the slaw on top of the wasabi spread, top with your bun, and take the best bite of your life!
Other toppings for the burger that I’d recommend would be sliced avocado, sliced cucumbers, tomatoes, jalapeños, and/or lettuce. Feel free to dress it up with any of your favorite veggies!
Click HERE to watch the recipe video on Youtube!
DIRECTIONS:
FOR THE AIOLI In a small bowl, mix together the mayo, wasabi, salt, and sweetener. Then place the bowl in the fridge while we make the burgers.
FOR THE SALMON On a large cutting board, roughly chop the salmon into a ground-beef-like texture by rapidly running the knife through the fish in one direction, then turn the knife 90 degrees, and rapidly chop in the other direction. Repeat as necessary, until the salmon is fully minced. Then place the minced salmon in a large mixing bowl..
To the salmon bowl, add in the whole egg, egg white, mayonnaise, Sriracha, soy sauce, scallions, salt, pepper, garlic powder, and onion powder. Use a spoon or plastic spatula to combine the ingredients very well, until you get an evenly blended mixture.
FOR THE PATTIES Line a plate or small tray with parchment paper. Using a ½-cup measuring cup, scoop the ground salmon mixture and place each scoop on the parchment paper. Leave about 1-inch between each. Next, form the salmon piles into round patties. Cover the burgers with another sheet of parchment paper, then place the tray in the freezer. Note, if you’re cooking them right now, just leave the patties in the freezer for about 20 minutes, for the burgers to set (see PRO TIPS).
Place a large cast-iron grill pan (if cooking indoors) over high heat (see PRO TIPS). Grease the grates with non-stick cooking spray. Carefully place the patties onto the grill and sear the burgers for 6 minutes on each side, or until nice dark grill marks form and the burgers are cooked through. They will become firm to the touch, and clear juices will begin to come out of the patty. Note, the exact cooking time really depends on your grill’s temperature, and the thickness of the salmon patties you form. When cooked, set the patties aside on a plate.
TO SERVE Assemble your burgers (the fun part!) I highly recommend serving with my slaw! (see PRO TIPS) Take 2 slices of bread (or a burger bun), and place it on a serving dish. Top both pieces of bread with a spoonful (or more!) of the wasabi spread.
Place a salmon patty directly onto the wasabi spread (atop one slice, or on the bottom bun). Then use tongs to take your desired amount of sesame slaw (if using), and pile it right on top of the salmon. Make this burger official by placing your top bun (or slice of bread), and taking a big bite into big, bold flavor!
