These low carb Lemon Herb Salmon Burgers are a favorite summer dish among members of our weight loss centers. They make a perfect healthy alternative for serving at a summer barbecue or for lunch or dinner. Serve them protein-style or turn them into a salad by combining them with your favorite dark leafy greens and summer vegetables.
This recipe is rich in both protein and omega-3s, making it both healthy and filling. Both quinoa and salmon are excellent sources of lean protein, the ideal choice for those on a diet or one of our weight loss programs. Salmon is also rich in selenium, potassium, several B vitamins and astaxanthin, a potent antioxidant that helps protect against cancer.
While most recipes call for flour to make burgers, we swapped it for quinoa, an ideal source of plant-based protein. This switch makes this recipe gluten-free as well! The fresh herbs in the burgers and sauce add lots of zesty flavor and yield an array of antioxidant benefits that boost overall health.
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1 lb wild caught raw salmon, skin removed
1 egg + 1 egg white, lightly beaten
1 cup cooked quinoa
2 garlic cloves, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 white onion, diced
1/4 tsp dried marjoram
Fresh juice of 1 lemon
Kosher salt and freshly ground black pepper to taste
¼ cup extra virgin olive oil
2 tbsp lemon
1 tsp Manuka honey
2 tbsp water
1 1/2 tsp fresh parsley leaves, minced
1 1/2 tsp fresh thyme leaves, minced
¼ tsp Kosher salt
Freshly ground black pepper to taste
To make the sauce, combine all the ingredients in a sealable container. Chill to allow the flavors to blend together, a minimum of 30 minutes.
To make the burger patties, add the salmon to a food processor. Pulse until it is ground up. Combine all the remaining ingredients in a bowl and add the salmon. Mix to combine. Form into four patties.
Warm the extra virgin olive oil in a skillet over medium-high heat. Add the salmon patties and cook for approximately four minutes per side. Serve with the sauce spread over each patty or on the side.
Makes four servings.