Sesame Salmon Burgers On a Grilled Portobello Mushroom Bun

³ Description

I think I might secretly love burgers, just too scared to eat one for the fear of addiction and gaining weight lol! I’m kidding, I can’t eat beef or chicken, but I can most certainly eat seafood!

² Ingredients

•  1 oz Scallions or Spring Onions
•  1 oz Sesame Seeds
•  1/3 serving (serving = 1 tbsp) Bragg Organic Apple Cider Vinegar
•  1 dash Black Pepper
•  1 dash Sea Salt
•  1/3 serving (serving = 1 tbsp) Olivado Extra Virgin Avocado Oil
•  1 serving (serving = 1 egg) Trader Joe's Organic Free Range Large Brown Eggs
•  1/2 lb Wild Atlantic Salmon
•  1 oz, raw, yields Bell Peppers
•  1/2 tablespoon Coconut Oil
•  1 serving (serving = 1 cap) Dole Portobello Mushroom Caps
•  1 tsp Minced Garlic

q Directions

First, prep your buns. Pre-heat oven to 400°F.

Scrape out the insides of the caps until the black layers are cleaned out and place in the oven for 10-15 minutes or until most of the moisture is soaked out. You should get a slight crispy consistency similar to a regular bread bun.

When ready, take out the mushrooms and turn off your oven for 2 minutes. Return the mushrooms back to the oven to stay warm.

Next, prep your salmon. Cut salmon into cubes and place in a food processor until a smooth purée forms.

Transfer salmon purée into a medium bowl and add remaining ingredients. Mix until all ingredients are well incorporated.

Form mixture into 3-4 one inch patties (mine made 4, but some recipes turns out slightly different).

Heat a skillet over medium heat with 1 tsp of coconut oil. Fry patties for about 2 minutes on each side or until golden brown. Repeat process for all patties.

When ready, bring out the portobello mushrooms from the oven and layer with veggie toppings of choice, mayo or dressing (preferably homemade) and salmon patties.

Enjoy!

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