Salmon Dill Burgers!
Serves 3
15 mins prep
28 mins cook
43 mins total
Salmon Dill Burgers! 🍔🍔 I have these in lettuce cups to keep them food combined and w tons of kraut and sprouts to keep them alkaline af 🌱 2 filets of wild salmon (skin removed) 1 tbsp Dijon mustard 1 bunch of fresh dill 1 small white onion or shallot 2 cloves garlic For aoli: 2 tbsp Vegan mayo 2 tbsp capers 1/2 tsp dried dill Preheat oven to 400. Combine all ingredients in food processor, pulse until forms a paste, season with salt and pepper. Toss a teaspoon of the burger mixture onto an oiled pan and taste once cooked to see if needs more seasoning. Form burgers into patties, place on parchment lined baking sheet. Baking for 25-30 min or until done. Enjoy on lettuce cups w more mustard (I used @zabs @wwwilder hot honey mustard) , kraut, sprouts, tomato and a schmear of aioli! Yum! Salt and pepper
Preheat oven to 400. Combine all burger ingredients (salmon, Dijon mustard, fresh dill, onion/shallot, garlic, salt, and pepper) in a food processor and pulse until it forms a paste. Toss a teaspoon of the burger mixture onto an oiled pan and cook to taste, adjusting seasoning if needed. Form the mixture into patties and place them on a parchment-lined baking sheet. Bake for 25-30 minutes or until done. While burgers bake, combine vegan mayo, capers, and dried dill for the aioli. Serve the cooked burgers on lettuce cups with more mustard, kraut, sprouts, tomato, and a schmear of the prepared aioli.
