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Whole-30-Keto-Salmon-Burgers-With-A-Lemon-Dill-Sauce

Whole-30 + Keto Salmon Burgers With A Lemon Garlic Sauce


  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 patties 1x
  • Diet: Gluten Free

Description

These Whole-30 + keto salmon burgers with a lemon garlic sauce can be whipped up in less than 25 minutes, taste delicious & are perfect to prep for easy meals all week long! They can also be made with tuna, to make tuna burgers!


Scale

Ingredients

Whole-30 + Keto Salmon Burgers

  • 2 cans of salmon (or flaky tuna), either 142g cans or 213g (both sizes worked for me)**
  • 1/2 lemon (~2 tbsp)
  • 3 garlic cloves, minced
  • 1 tbsp dijon mustard
  • 3 tbsp fresh dill, chopped finely
  • 2 eggs
  • 1 tsp garlic powder
  • 1 tbsp coconut flour
  • 1/2 tsp pink salt
  • 1/3 cup almond flour
  • 12 tbsp avocado oil or spray (I used this), to cook

Lemon Garlic Sauce

  • 6 tbsp avocado oil mayo
  • 1 tbsp lemon juice
  • 2 tbsp capers
  • 2 tbsp fresh dill, finely diced
  • 2 garlic cloves, minced
  • 1/4 tsp paprika
  • 1/2 tsp pink salt
  • Black pepper, to taste

Instructions

Whole-30 + Keto Salmon Burgers

  1. Mix all of the ingredients together in a large bowl for the burgers, except the avocado oil which will be used to cook the burgers on the stovetop shortly.
  2. Form the mixture into patties, pressing them into a firm ball & then flattening out before putting them on the pan.I did about 1/3 cup of the mixture per patty. 
  3. In a large saucepan heat the avocado oil over medium/high heat. 
  4. Once heated, add your patties to the pan & cook for about 3-5 minutes per side then flip, using your spatula to slightly press down the patties on each side.
  5. Cook the patties for another 3-5 minutes on the other side & flip & cook once more per side if needed again.
  6. Continue until all the patties are cooked & let them cool on a plate. Serve with the lemon garlic sauce & enjoy!

Lemon Garlic Sauce

  1. In a small bowl, mix all of the ingredients for the sauce together until well incorporated & top on your burgers. Store in the fridge for up to 1 week.

Notes

*These salmon burgers can be made with canned tuna or salmon.

**I used two 142g cans of tuna for the tuna burgers & two 213g of salmon for the salmon burgers & both sizes worked great. 

  • Category: fish burger
  • Method: stovetop
  • Cuisine: dinner

Keywords: whole-30, keto, salmon burger