Canned salmon has become one of my favorite protein sources. I often add it to a big bed of greens, make cold salmon salad with a spoonful of hummus, chopped celery and green onion (perfect on top of crackers and cucumber boats!) or sometimes even eat it as is with a drizzle of apple cider vinegar and a squeeze of lemon. It may seem strange but all I could think about after making pesto the other day was a burger of some sort (i.e. veggie or turkey), envisioning a generous dollop of the herb-aliciousness on top. So that’s precisely what I decided to make, naturally experimenting with a new creation. A black bean burger has been something I’ve wanted to tackle for some time now, however after a successful weight training and ab sesh at the gym in the morning, I wanted more of a protein boost so turned to the last can of salmon in my pantry. What happened from there was tremendous. Let’s just say I gave myself a huge pat on the back after eating every last bite.
(Yields 2 patties)
5 oz. can of skinless & boneless pink salmon
1/3 cup black beans, slightly mashed
1 tablespoon chia/3 tablespoons water
1 tablespoon onion, chopped
1 tablespoon flaxseed meal
Juice from 1/4 lemon
Cayenne pepper (I used 1/2 teaspoon for a kick!) and salt to taste
Start by combining the chia and water. Let this sit for 10-15 minutes, allowing it to form into a gel. In the meantime, chop up the onion and open/drain the cans of salmon and black beans. Be sure to rinse the beans before using a fork to mash them into a chunky consistency.
Once the chia is ready, mix together all the ingredients and form into two patties. Place the burgers in a olive oil-coated skillet or pan over medium heat. Cook until each side is lightly browned. I kept mine more cake-like but if you like it crispy, smoosh ‘em down so they are thin and keep on cookin’!
So there you have it! Eggless, gluten and guilt-free burgers! Not your traditional recipe but healthy and divine. Like most things I create, this “salmon cake” concept can be altered easily. No flaxseed meal? Breadcrumbs or ground oats can be used. An egg can substitute the chia gel, too. Want more veggies in there? I bet chopped spinach or grated carrot would be fabulous, alongside fresh herbs. I might even try using a variety of beans and some portobello mushrooms next time. GO WILD! With a generous slather of pesto and a few slices creamy avocado, this burger was a great addition to my barbecue repertoire. That’s for sure!
Any fun, untraditional burger recipes to share?
Sprinkled with Love,