Description
Occasionally interrupt your salmon filet habit (a good habit😄) with this cast-iron sizzled wild salmon burger. Don’t forget your favorite toppings (see notes below).
Ingredients
Units
Scale
- 1/2 cup einkorn whole wheat breadcrumbs
- 2 teaspoons oregano leaves
- 1 teaspoon nigella sativa, grind with mortar and pestle
- 1 teaspoon rosemary leaves, grind with mortar and pestle
- 1 teaspoon thyme leaves
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground sweet paprika
- 1-pound wild salmon burger meat
- 1/2 cup plain kefir
- 2 teaspoons olive oil
- 1 egg
- 1 teaspoon coconut oil to coat cast iron pan
- (see optional toppings in the notes)
Instructions
- Mix all the dry ingredients in a small bowl including: ½ cup einkorn whole wheat breadcrumbs, 2 teaspoons crushed oregano leaves, 1 teaspoon nigella sativa (grind with mortar and pestle), 1 teaspoon rosemary leaves (grind with mortar and pestle), 1 teaspoon thyme leaves, 1 teaspoon fine sea salt, ½ teaspoon ground sweet paprika.
- In a separate larger bowl, combine 1-pound wild salmon burger meat, ½ cup plain kefir, 2 teaspoons olive oil, and 1 egg.
- Pour the dry ingredients into the bowl with the salmon and stir until the seasonings look evenly distributed. Let rest for 5 minutes.
- Shape into patties and grill on a coconut oil coated (1 teaspoon coconut oil) cast-iron pan on medium heat for approximately 8 minutes on the first side. Flip, and cook for 4 more minutes.
- Serve warm with your preferred topping.
Notes
Top With Any of the Following: lemon or lime wedges, fermented vegetables, fermented peppers, smashed avocado, cheese slices, or a drizzle of olive oil.
