FRIED SALMON BURGERS

For the fried salmon burgers, refer to my recipe for fried salmon patties and simply increase the size of the patty. Assemble your salmon burger using a toasted bun, such as brioche, whole wheat, or toasted sliced bread. Add vegan mayonnaise, ketchup, or mustard, and your choice of delectable toppings. I used a whole wheat bun and added vegan mozzarella, baby spinach, tomato, and sautéed red onion. I smashed an avocado and mixed it with 1/2 tablespoon of vegan mayo, a teaspoon of dijon mustard, juice of 1/2 lime, a teaspoon of diced jalapeño peppers (seeds removed), a pinch of sea salt, garlic powder, onion powder, chipotle, chives, smoked paprika, and parsley to spread on top and bottom buns. Salmon burgers can be paired with any vegetable or with potato salad, baked potato chips or baked zucchini chips.

Fried Salmon Burgers

Note: Salmon burgers can also be grilled, or they can be baked for 30-35 minutes at 375 degrees F. Flip the patties once halfway through baking.

Storage: The salmon burgers should be stored in airtight containers in a refrigerator for a maximum of 3 days. The salmon burgers can also be wrapped individually in freezer paper, placed in a freezer bag, and stored in a freezer for 1 month.

Always consult your healthcare providers and/or nutritionist concerning diet changes, proper nutrition, lifestyle changes, weight loss and/or exercise programs! Many blessings and good health on your life's journey! OLG