Make easy and flavorful salmon burgers at home using your food processor. Store-bought zucchini noodles make for a quick and simple veggie side.
Ingredients
- 1 ¼ lbs salmon fillets, skins removed
- 2 tbsp nonfat Greek yogurt
- 3 green onions, chopped
- 2 tbsp teriyaki sauce, divided
- 2 (10 oz) pkgs zucchini veggie spirals
- 2 tbsp sesame oil, divided
- 1 tbsp rice vinegar
- 4 hamburger buns, toasted
- 8 leaves butter lettuce (about ½ head)
Steps
- Cut salmon into ½” chunks. Add half of salmon to a food processor along with Greek yogurt, green onions and 1 tablespoon teriyaki sauce. Season with salt and pepper. Pulse until pasty.
- Add remaining salmon chunks and pulse until salmon is finely chopped. Transfer to a medium bowl. Using wet hands, form into 4 patties. Place on a parchment-lined plate and freeze 10 minutes.
- Meanwhile, in a large bowl, combine zucchini, 1 tablespoon sesame oil and vinegar. Season with salt and pepper to taste. Let stand.
- In a 12” nonstick skillet, heat remaining 1 tablespoon sesame oil over medium. Add salmon patties and cook 3 to 4 minutes per side, until cooked to desired doneness. Brush patties with remaining 1 tablespoon teriyaki sauce. Serve on buns with lettuce and zucchini salad.
This recipe is
- Nut-free
- Egg-free
Tags
- Nut Free
- Guiding Stars
- Egg Free