1 (14.75 oz.) can salmon, drained and flaked.
1 egg, lightly beaten
¼ cup unsweetened organic soy or almond milk
2 tbsp. finely chopped onion
1 garlic clove, minced
¼ cup minced red and yellow bell pepper
1 tsp. dried Italian seasoning blend or Herb de Provance
¼ tsp dried Chipolte Pepper Seasoning
¼ tsp. fresh ground black pepper
1 tsp. lemon zest
¼ tsp. garlic salt
1/3 cup of wheat free pretzels (must be 1/3 cup blended into crumbs)
½ tbsp. chopped cilantro
½ tsp. oregano
¼ tsp. thyme
1 tbsp. fresh virgin olive oil
4 wheat free buns or bread
Garnishes: lettuce, tomato, avocado, onion and Catie’s Chili-Cilantro Mayo
Combine salmon and next 15 ingredients in a bowl. Mix well.
Form mixture into 4 equal patties about ½ inch thick.
Heat oil in a stainless steel skillet over medium heat. Add patties and cook 5 minutes on each side. Top bottom halves of buns with salmon burgers. Garnish if desired. Cover with bun tops.
Makes 4 burgers