Savory Salmon Burgers - Au Naturale!

If you're Catholic (like me) and you eat fish on Fridays during Lent, (or if you just love and appreciate salmon), then I really think you'll enjoy these savory salmon burgers.  This recipe takes very little time and just a few ingredients.  To make it easy, I used canned, wild-caught, sockeye salmon. The flax meal gives the burgers a nice texture and prevents dryness.  The savory flavor comes from the homemade ranch seasoning made from dried herbs and spices.  (Click here for the Ranch Seasoning Recipe.)

Wild-caught salmon is known for it's wonderfully high Omega 3 content. Omega 3 fats are anti-inflammatory and good for your body & brain. Eating salmon is like taking a fish oil supplement in whole-food form.  Try to get a good serving of fatty fish into your diet once or twice a week!

​Savory Salmon Burgers

I show the salmon burger here in a bun using an Au Naturale Biscuit (gluten & grain free and ultra delicious!)  (See the biscuit recipe HERE).
Try adding some cheese to the biscuit recipe, YUM!!!!

​Ingredients:

• 2 or 3 cans wild-caught salmon  (approx 1 lb total), drained of juices  (Find Wild Planet canned salmon here.)
• 1 egg
• 1 Tbsp ranch seasoning (Find Recipe HERE.)
• 1/2 cup chopped yellow onion
• 1/4 cup sprouted flax meal (where to buy flax meal.)

Directions:
Mix all ingredients (except salmon) in a large bowl until combined.
Add the drained salmon to the mixture and mix until uniform, but retaining nice pieces of salmon.

There are several ways to cook the burgers:

• You can cook them in the oven at 375 until done.
• On the stove in a frying pan with butter.  (I love my LeCreuset ceramic-coated cast-iron  pans!)
• On a counter-top grill (grease it very well or they will stick).  

Serve the Salmon burgers paired with a nice salad, grilled vegetables, potatoes, or whatever suits your fancy.  
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