Keto Asian Salmon Burgers
These Keto Asian Salmon Burgers are a huge hit with family and friends! They’re the perfect summertime dinner for entertaining with gluten-free options too! Bursting with fantastic Asian flavors and topped with a hoisin sriracha mayo, pickled red onions, and garlic ginger pickles.
Equipment
Ingredients
For the burgers
- 1 1/4 lb fresh salmon fillet skin removed
- 3 tbsp keto mayonnaise
- 1 tbsp gluten-free hoisin sauce
- 1 lemon juiced and zested
- 1 to 2 tsp sriracha sauce depending on desired spice level
- 3 tbsp avocado oil
- 2 cloves garlic minced
- 1 Fresno chile pepper seeded and minced, can sub a jalapeno
- 1 rib celery finely chopped
- 1 cup keto breadcrumbs or ground pork rinds
- 4 green onions chopped
- 1/4 cup fresh cilantro leaves chopped
- 1 tbsp Tamari or coconut aminos
- 1 tbsp ginger paste or 1-inch fresh grated ginger
- 2 eggs lightly beaten
For serving
- 4 keto hamburger buns
- Fresh cilantro leaves optional
- Pickled red onions optional
- Garlic and Ginger Pickled Cucumbers optional
Instructions
- Using a food processor pulse the salmon in batches to a ground meat/sausage-like texture.
- In a small bowl, combine mayonnaise, hoisin, 1 tablespoon of lemon juice, and Sriracha. Cover and refrigerate.
- Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add the celery, chile pepper, and garlic. Cook until it softens, 3 to 5 minutes. Remove from heat and let cool.
- In a large bowl, combine fresh salmon, keto breadcrumbs or pork rinds, green onions, cilantro, soy sauce, ginger, lemon zest, and egg. Combine with your hands then add the cooled celery/chili mixture and combine. Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes to an hour.
- Divide the salmon mixture into 4 equal parts and shape into patties.
- Heat the remaining avocado oil in a large skillet over medium heat.
- Let the pan come to temperature (about 5 to 8 minutes) and carefully add the patties to the hot oil, cooking for about 3 to 4 minutes on each side, or until golden brown on the outside. Remove to a plate.
- Meanwhile, toast the buns under the broiler.
- Place a patty on a toasted bun. Top with hoisin mayo, pickled onions, pickled cucumbers, and cilantro leaves.
Notes
To make the keto breadcrumbs toast 4 slices of keto bread to a medium/dark color. Once cool, tear and then process in a food processor or blender until you have breadcrumbs.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 561kcalCarbohydrates: 40gProtein: 48gFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 164mgSodium: 1078mgPotassium: 836mgFiber: 34gSugar: 2gVitamin A: 420IUVitamin C: 22mgCalcium: 52mgIron: 2mg
Tried this recipe?Let us know how it was!