Anti-inflammatory Pickled Ginger Salmon Burgers

I really cannot emphasize enough how much I love these burgers. They’re one of the recipes I have on repeat at my house because they literally have it all and they just taste so dang good! Here are some of the perks of these tasty salmon patties:

1. They’re rich in anti-inflammatory omega-3 fatty acids.

2. They’ve got pickled ginger in them, which is anti-inflammatory and also just delicious.

3. They’re PERFECT for meal prep AND freezer-friendly.

These babies are actually super simple to make and, since you’re making them, you know they’ve only got the good stuff: quality fish, fresh ingredients, no fillers and no preservatives. I highly recommend making a double batch of these for meal-prep. You’ll thank yourself later!

How to Freeze Salmon Burgers:

1. Make the burgers according to the recipe directions. The recipe below makes 4 burgers. Feel free to double it if you want!

2. Place uncooked burger patties on parchment paper with just enough space between them so that they don’t freeze together. Layer a second sheet of parchment paper on top and place the remaining patties on that sheet of parchment paper. This will prevent the burgers from sticking together when you stack them.

3. Place burgers and parchment paper in an airtight, freezer-safe container.

4. Store in the freezer for up to one month.

5. When ready to enjoy, simply defrost and pan-fry.

Anti-inflammatory Pickled Ginger Salmon Burgers for Meal Prephttps://youtu.be/mZLv_XZCY9cDelicious, anti-inflammatory salmon burgers that are perfect for meal prep and freezer friendly! What more could you ask for?!2020-09-08

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Pickled Ginger Salmon Burgers

Yield: 4

Author: Gwyneth Paltrow, slightly modified by Marissa Mather

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Ingredients

Salmon Burgers

• 1 lb. wild salmon fillet, skin discarded, cut into 1 inch cubes
• 2 tbsp drained pickled ginger*
• ½ small red onion, roughly chopped
• ⅓ cup cilantro leaves
• 2 tsp tamari (gluten free soy sauce)
• 2 tsp toasted sesame oil
• ½ tsp sea salt
• ¼ tsp ground black pepper
• 1-2 tbsp coconut oil for frying the patties

Sriracha Mayo

• ½ cup good quality mayo*
• 1 tbsp maple syrup or honey (optional)
• 1 tbsp sriracha
• 2 tbsp fresh squeezed lime juice
• coarse sea salt

Instructions

1. Place the salmon in the freezer for just about 15 minutes so it's really cold but not frozen solid. It also helps to put the bowl and blade of the food processor in the freezer for 15 minutes along with the salmon. This helps the texture of the salmon burger to not be pasty and gummy but delicious chunks of salmon.
2. Next, blitz the salmon in 2 batches until minced but not a paste (pulse each batch for a second or 2 about 6-7 times).
3. Place the ground salmon in a mixing bowl. Put the ginger, onion, cilantro, tamari, sesame oil, salt and pepper in the food processor and pulse until finely chopped. Add all ingredients together and mix everything until thoroughly combined. Form the mixture into 4 patties. If you want, these uncooked patties can be chilled for an hour or overnight.
4. When ready to cook, heat a large cast iron skillet over medium high heat. Rub the burgers with the oil and cook until browned and firm to the touch, about 5 minutes per side.
5. Place the burgers in a brioche bun, butter lettuce leaves or atop greens and serve with the sriracha mayo and avocado.

Notes:

*You can get pickled ginger at the sushi counter at Whole foods or it is often sold jarred. *For mayo, I like Sir Kensington's avocado oil mayo, lemonaise or veganaise.

Calories

311.48

Fat (grams)

21.36

Sat. Fat (grams)

7.25

Carbs (grams)

2.57

Fiber (grams)

0.27

Net carbs

2.30

Sugar (grams)

1.40

Protein (grams)

25.58

Sodium (milligrams)

577.86

Cholesterol (grams)

71.44

Nutrition information is approximate and generated by an external recipe generator. This information should only be used as a guide. *Does not include Sriracha mayo.

Created using The Recipes Generator