These burgers are pretty quick to make up and can be paired with many side dishes. Of course, you can use your favourite burger bun to make them into a burger, stuff it into a pita with veggies, hummus, and Dijon mustard, or use large lettuce leaves as your ‘bun’. Our favourite way to enjoy these is to eat the burgers on top of a salad, or pair it with roasted root veggies (like turnip, carrots, potato, & yam).
Salmon is known to be a high source of heart healthy omega-3 fatty acids. Ideally, you would be using wild or sockeye salmon. We used canned here because that is what we have available year round, and because when we have fresh salmon, we like to enjoy it ‘as is’ instead of mixing it up into burgers. The walnuts are an added dose of omega-3 fatty acids, and if you are using pasture-raised free-range eggs, they are known to be a good source of omega 3 fatty acids as well!
- 1 can wild or sockeye salmon, drained
- ½ cup gluten-free or wheat free bread crumbs
- 1 cup of walnuts
- 2 free range eggs
- ½ cup peas, fresh or frozen
- 1-2 tsp lemon juice
- 1 tsp Dijon mustard
- ¼ tsp sea salt, and more to taste
- ¼ tsp dried thyme (or ½ tsp if using fresh)
- ½ tsp dried dill (or 1 tsp if using fresh)
- black pepper, to taste
- Put canned salmon, walnuts, breadcrumbs & eggs and in a food processor and process for 10-15 seconds.
- Add peas and the rest of the ingredients and process for another 10 seconds.
- Divide into 6-7 patties.. filling heart cookie cutter is optional 🙂
- Place on a silicone lined or parchment paper lined baking sheet with a little bit of space in between each pattie.
- Bake 375 for 10 minutes, flip the burgers and continue baking for another 5 min.