Slammin' Southwest Salmon Burgers

my parents didn’t come over to see me but i fed them anyway, HAHA. i love watching my parents hang out with their grandbabies. such a blessing! listen to the Reel i posted to my Instagram below and keep on scrollin’ for the recipe🍔. for more of my dairy & lactose-free recipes, join my monthly recipe subscription!

i used Dave’s Killer Bread 21 Whole Grains & Seeds Buns for these burgers. per-fec-tion. they’ve got 4g of fiber per serving and they don’t taste, “healthy” at all. like at all!! the nutritional stats on DKB products have always won me over and these buns are no different. enjoy these and send your feedback my way, ok!? my dad ate two of them and even took one to-go; that was totally the highlight of my weekend.

Slammin' Southwest Salmon Burgers

Yield: 9 patties

Author: Leah K. Egwuatu

Prep time: 30 MinCook time: 8 MinTotal time: 38 Min

Ingredients

2 lbs fresh wild salmon, diced finely (use a really sharp knife)
1/2 cup roasted corn
1/2 cup seasoned black beans, rinsed
1/2 red bell pepper, diced finely
1/4 cup cilantro, minced
2 garlic cloves, minced
1 tbsp fresh dill, minced
1 egg, beaten
1 tbsp coconut aminos
juice of half a lemon
1/2 cup whole wheat breadcrumbs
2 tsp cajun seasoning

Instructions

mix all ingredients together in a very large mixing bowl and form 4 oz patties
set a cast iron skillet to medium high heat (coat with no- stick cooking spray or a splash of olive oil) and cook each patty for 3.5 - 4 min each side
serve on bun of your choice but just add my Remoulade sauce first!! it pairs AMAZINGLY with seafood.