Ingredients
For the relish:
1 cucumber, peeled, diced
1 small red onion, sliced
3 tbsp. rice wine vinegar
1 tsp. coconut sugar
¼ tsp. salt
For the burgers:
1 lb. (450g) salmon, finely chopped
2 tbsp. shallot, finely chopped
1 jalapeño pepper, seeds removed, diced
1 stalk lemongrass, tender part finely chopped
2 tbsp. fresh cilantro, chopped
2 tsp. ground cumin
1 tsp. ground turmeric
1 egg, beaten
5 tbsp. panko breadcrumbs
½ tsp. salt
½ tsp. black pepper
1 tbsp. coconut oil
4 burger buns
Preparation
Step 1
Make the relish by combining the relish ingredients together in a bowl. Set the bowl aside to sit at room temperature until ready to assemble the burgers.
Step 2
Now combine the salmon, shallot, jalapeño pepper, lemongrass, cilantro, ground cumin, and turmeric in a large bowl. Add in the egg and panko breadcrumbs, season with salt and pepper and mix well. Form into 4 even sized burgers.
Step 3
Heat the coconut oil in a large, non-stick skillet over a medium-high heat. Cook the burgers for 4 minutes on each side until golden and cooked through.
Step 4
Place a burger into each bun, top with the onion relish and serve immediately.
Nutritional information (per serving)
Kcal
455
Fats (g)
15
Carbs (g)
47
Protein (g)
35
Fiber (g)
6
