SALMON BURGER with FIXINGS
Made with gluten and lactose-free products
This is really a no recipe recipe!
I am still on that low-fat diet. The other day when I made quick lox I cut away and chopped up the thin belly flesh that there were enough trimmings to make a salmon burger patty, I formed the patty and froze it.
Last night peter wanted a hamburger with the fixings and as I had frozen ‘Baba Burgers and gluten-free buns as well as frozen Oreida French fries I said yes and while trying to decide what I could have, remembered the frozen salmon burger which I could use for myself! As I was defrosting it I remembered that I had not added anything to bind the salmon!
I went ahead and cooked it over low heat, it sort of stayed together, but I will not forget bindings from now on.
I made the fries in my air frier, heated up the buns on the splatter screen I used on the burger and once the hamburger and the salmon burger were done, added some sliced garlic and spinach to each skillet, stirred and covered until the spinach wilted. While the spinach was wilting, I sliced up a tomato and a couple of romaine leaves to serve with the burgers. The only fat used was what came off the beef burger and the salmon burger.
It was yummy and satisfying and way too much for me, even though I had only 5 or 6 fries. I had a whole lot of spinach which is what filled me up along with that bun. I did stop eating halfway through and set a timer for 1 hour before going back to finish my dinner.
Let's make the burgers two ways with the fixings.
Gluten-free burger buns - 2
Babba burger – 1t
Water – 1 T
Baking soda – ½
Salmon burger - 1
Garlic – 2 cloves finely sliced
Spinach – 2 very large handfuls
Tomato – sliced thinly
Lettuce – sliced thinly
Sriracha mayo or plain mayo for the buns
Kosher salt and pepper for the tomato
Take out the salmon burger to defrost, remove the beef burger from the freezer while the skillet heats up.
Mix the baking soda and water and brush on both sides of the frozen burger and cook on medium heat for about 4 minutes per side for well done.
Spray the skillet with cook spray lightly, and cover with a splatter screen and place the buns on it to heat up. Remove when done and place on the heated bun on your plate.
Add the garlic and spinach to the skillet, stir and cover with the splatter screen until wilted.
For the salmon, do the same except cook for only about 2 mins per side, go light with the cooking spray, I like to let the heat finish up the cooking! Once you remove the salmon burger, cook the spinach the same way.
Place on a bun and plate with sliced tomato, sliced romaine or lettuce of choice, the cooked spinach, and the fries.
I used sriracha mayo on the buns and ketchup on the fries.
Enjoy!