Ingredients
- 500g salmon fillet, skin removed and chopped
- 1 egg, beaten
- 2 tbsp almond flour or panko crumbs (for binding)
- 2 tsp wasabi paste (adjust to taste)
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 1 tbsp soy sauce (low-sodium)
- Salt & pepper, to taste
- 4 low-carb burger buns (optional: lettuce wraps for keto)
- ½ cup sliced cucumber
- ½ cup shredded carrots
- 2 tbsp green onions, chopped
- 2 tbsp Greek yogurt or mayo, for dressing
Step-by-Step Recipe (English)
Step 1:
In a bowl, combine chopped salmon, egg, almond flour, wasabi paste, garlic, ginger, soy sauce, salt, and pepper.
Step 2:
Mix gently and form 4 even burger patties.
Step 3:
Heat a non-stick pan or grill over medium heat. Add a little oil if needed.
Step 4:
Cook the patties for 3–4 minutes per side, until cooked through and slightly golden.
Step 5:
If using burger buns, lightly toast them. For keto, use lettuce wraps.
Step 6:
Assemble the burger: place the salmon patty on the bun or lettuce, top with cucumber slices, shredded carrots, green onions, and a dollop of Greek yogurt or mayo.
Step 7:
Serve immediately with a side salad or low-carb fries.
Tip:
For extra flavor, mix a little extra wasabi into the yogurt for a spicy dressing.
