If you’re looking for an alternative burger for your 4th of July celebrations, this may be just the one. Using fresh cilantro, jalapeño and lime juice, these ingredients provide flavor to this Omega-3 rich burger and will be sure to please.
Makes 4-5 burgers
3/4 cup pinto beans, mashed
1 can wild-caught salmon
3 green onions, diced
1 small carrot, peeled and diced
1 celery stalk, diced
1/2 fresh jalapeño, seeds and ribs removed to your taste, diced
1-2 sprigs fresh cilantro, diced
Salt and pepper to taste
1 egg, beaten
Drizzle of fresh lime juice
1 avocado (optional)
Combine and stir all ingredients together in large bowl. Refrigerate mixture for 10 minutes. Use a 1/3 cup measuring cup to form patties. Use cast iron grill pan at medium heat for stove top cooking or place directly on outdoor grill. Grill 8-9 minutes, flip, grill another 5 minutes until golden brown. (Cook times will vary depending on grill used.) Serve on a toasted bun or on top of a leafy green salad. Top with sliced avocado.
This is a great idea for my pescatarian who is allergic to shellfish! Thanks for the idea!!
Perfect! You’re welcome Dr. Fisher!
Peach salsa would be a good accompaniment…
This sounds terrific! Can’t wait to try it.