••••SALMON BURGER🍔🍃🐟🌰🥑🍞

(Source: ifoodreal.com & photos also & Olens)

••••SALMON BURGER!! SO GOOD FOR YOU!

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Healthy Salmon Burger Recipe

Ingredients

• 1/2 cup red lentils, uncooked
• 3/4 cup water
• 2 lbs salmon fillets, cubed*
• 1 medium onion, cubed
• 2 large garlic cloves
• 1 egg, large
• 2 tbsp Dijon mustard
• 3 tbsp parsley, finely chopped
• 1 tsp salt
• 1/4 tsp black pepper, ground
• 2 tbsp coconut or avocado oil
• 10 whole wheat burger buns and/or lettuce leaves (I used Food for Life)
• Mango Slaw

Directions

1. In a small pot, add lentils and water, cover and bring to a boil. Reduce heat to low and cook for 10-12 minutes or until water has evaporated. Set aside.
2. In the meanwhile, add salmon to a food processor and pulse a few times until it has a finely chopped texture. Do not over process into fine mush. Transfer to a large bowl.
3. Add onion and garlic to a food processor and process until finely chopped, stopping and scraping the sides of the bowl. Transfer to a bowl with salmon along with cooked lentils, egg, Dijon mustard, parsley, salt and pepper, and mix well.
4. Preheat large non-stick skillet on medium heat and swirl about 1 tbsp of oil to coat. Pack 1/2 cup measuring cup with salmon mixture, using your hands form into a patty and place carefully on a skillet. Add as many patties as skillet can fit and cook for 8 minutes or until white edges appear. Carefully flip and cook for another 5 minutes. Repeat with remaining mixture, cooking in batches and adding more oil. 
5. In the meanwhile, prepare Mango Slaw. To serve, place hot salmon patty on a warmed up bun or lettuce leaves (my choice) and top with slaw.
Storage Instructions: Refrigerate salmon patties in a glass airtight container for up to 3 days or freeze for up to 3-4 months. 

Notes

*I used sockeye salmon. Use any wild species like pink (the cheapest one), coho, spring etc. Avoid farmed (Atlantic) salmon.