Salmon Burger

Super easy to make. Zero carbohydrates in the patty. The egg and psyllium powder keep the patty together. Ground meat can be used instead of fish.

 

Servings per recipe: 2 fish patties

 

Ingredients:

1 can salmon or tuna or 6 ounces other type of fish

1 egg, beaten

1 teaspoon psyllium powder or 2 tsp psyllium husk powder*

1 clove garlic crushed

Season to taste

 

Instructions:

  1. Mix all ingredients together in a small bowl and let sit for 5 to 10 minutes to give the psyllium powder time to gel.
  2. Form into two patties.
  3. Cook in a non-stick frying pan on low-medium heat until browned on both sides.
  4. Serve on a gluten-free bun.

 

*Psyllium is used in place of cornstarch or flour as a thickener.

 

**Please note: Food label is for fish patty only. It does not include the bun.

 

 


Cook’s Tips and Variations:

For burger buns, I like to use one of the following:

 

Carb Wise Buns by Slice of Life – http://www.sliceoflifefoods.ca

These are grain free made from almond flour.

 

O’Doughs Deluxe Hamburger Bunshttp://www.odoughs.com

These are gluten-free buns that have a texture similar to “real” bread. I believe these are the gluten-free buns Hero Burger uses. They do contain starch but no corn and more natural sweeteners (rice syrup and grape juice) instead of refined sugar and corn-based sweeteners.

Ingredients:
Water, Potato Starch, Tapioca Starch, Soya Flour, Brown Rice Flour, Chickpea Flour, Sunflower Oil, Yeast, Rice Syrup, Grape Juice, Potato Fiber, Natural Flavour, Sea Salt, Cellulose, Xanthan Gum, Cultured Rice Flour, Cultured Brown Rice, Brown Rice, White Distilled Vinegar, Sodium Acid Pyrophosphate, Sodium Bicarbonate. Contains: Soya. May contain: Egg. Manufactured in the facility that handles egg. Toppings:
Sesame Seeds. Poppy seeds.

 

Print Recipe: Fish Burger