Weird as it is for an ex-vegetarian, I get extremely excited by the word burger. Even stranger, plain old burger doesn’t do it. It’s only the burgers accompanied by another type of meat:
Chicken, Veggie, Black bean, Tuna, Turkey, Salmon, Portabella, Lamb, Horse?
Much as I like to think I am Italian, I am not. Italians are not ones to be excited by burgers, and they certainly wouldn’t order a black bean burger. It’s strange then that I started to eat salmon burgers periodically while living in Italy.
It started at my host families house, when my host mother realized that I wouldn’t eat pasta two meals a day (imagine the toll on my blood sugar). With three picky eaters in the family, she had to find a compromise. The compromise was grocery store salmon burgers filled with god knows what.
My salmon burgers are a little healthier, a little cleaner, and even gluten free. I also use chickpea flour, because I like the texture and flavor with the salmon, but you can substitute most other types of flour and even psyllium husks as I have done on a number of occasions.
Smoked Salmon Burgers (makes 2)
– 1 package (150 g) smoked salmon cut into chunks
– 1 egg
– 2 or 3 heaping tbsp chickpea flour (or psyllium husk)
– 1 tbsp or 1/2 shallot sliced into small pieces
– 1 tbsp chopped green pepper
– pinch salt
– pinch black pepper
– pinch fresh basil
Mix ingredients in order listed.
Heat skillet with a tsp of olive oil over medium flame.
Sear burger for about 3 minutes on each side until lightly browned on each side.
Serve with salad and wasabi mayonnaise