Paleo Jalapeño Salmon Burgers with Garlicky Slaw

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Yields 5 burgers

Ingredients

Burgers

  • 3 cans of Safe Catch Wild Salmon
  • 2 pasture-raised eggs
  • 1/2 cup crushed tortilla chips (I ground these into flour-like pieces - you can sub almond flour too)
  • 1 small organic jalapeño, chopped
  • 1 cup organic leafy greens (I used spinach and arugula) 
  • 1/4 cup organic scallions, chopped
  • 1 tablespoon mayo of choice

Garlicky Slaw

  • 1 cup shredded cabbage and carrots (I bought this ready shredded!)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons mayo of choice (I used this garlic one)

Toppings

Directions

  1. Strain the salmon cans to get all of the liquid out
  2. Add the salmon to a large bowl followed by the eggs, crushed chips, jalapeño, leafy greens, scallions and mayo and mix well so everything is well combined
  3. Line a small baking tray with parchment paper and form the burgers using a 1/3 cup measuring cup then add to tray
  4. Add the salmon burgers to the fridge to set for about 20 minutes and begin making the slaw by combining all of the ingredients in a medium bowl and mixing well then place in the fridge
  5. Preheat the oven to 350 degrees and bake the salmon burgers in the oven for 10-15 minutes (you can flip over half way through or not!)
  6. Serve burgers with buns, slaw and toppings of choice 

by

Recipe Notes

Store the salmon burgers and slaw in the fridge for up to 5 days

© 2018 rachLmansfield. All rights reserved.