Grilled Salmon Burgers with Fresh Cabbage Slaw
These Grilled Salmon Burgers with Fresh Cabbage Slaw make the most of those early spring veggies with flavor packed salmon patties that are ready in a flash for an easy weeknight meal.
Ingredients
Fresh Cabbage Slaw
- ¼ head of cabbage (about 6 ounces) thinly sliced
- 2 medium carrots shredded
- 1 medium jalapeño stemmed, seeded and thinly sliced
- ½ cup plain kefir or greek yogurt
- 1 teaspoon garlic powder 1 large fresh grated garlic clove
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon lime juice
- 2 tablespoons white wine vinegar
- 1 tablespoon extra virgin olive oil
- ¼ cup chopped chives & parsley
Salmon Burgers
- 2 6 oz. cans of salmon
- 2 large eggs
- ¼ cup chopped chives and parsley
- 1 heaping teaspoon sriracha
- zest and juice of half a lemon
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
- ½ teaspoon onion powder
- ½ cup bread crumbs may need about ¼ cup more depending on how wet mixture is
- 2 tablespoons avocado oil
- lemon wedges for garnish
Instructions
- In a large bowl, whisk together the kefir, white wine vinegar, lime juice, olive oil, salt, pepper, garlic, and herbs until well combined. Taste and adjust dressing seasoning to your preference. Add in shredded carrots, sliced jalapeño, and cabbage. Reserve ¼ cup of dressing and pour remaining dressing over slaw. Stir to combine then chill in fridge while you prep salmon burgers.
- Drain and flake your canned salmon in a medium bowl. Add in eggs, herbs, lemon juice, lemon zest, sriracha, bread crumbs, garlic, salt, and pepper. Mix until well combined. If mixture is still on the wet side, add in a ¼ cup more bread crumbs until the patties hold shape as you form them. Form burger patties into 3” diameter discs and place on parchment lined baking sheet.
- Heat 2 tablespoons avocado oil in a large skillet on medium heat. Add in your burger patties and cook 2 to 3 minutes on each side until golden.
- Plate your burgers on top of your slaw and garnish with an extra lemon edge and a dollop of the reserved dressing. Enjoy!
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