Quinoa-Salmon Burgers (Gluten-Free + Egg-free)
Alright, now we're talking.....an Elimination Diet comfort food recipe, complete with parsnip fries and all! These quinoa-salmon burgers are so easy and quick to prepare that you might want to make a double batch and freeze a few for later. Whether you are following the Elimination Diet or not I bet you'll really enjoy this recipe. My toddler boys just love these burgers. I think they ate about three of them today! I served them with a raw Super Green Salad, Oven-Roasted Parsnip Fries and Soothing Tummy Tea. True comfort food in my book! This recipe is a perfect Phase 1 food! Using part quinoa in this recipe keeps the cost per burger reasonable and also boosts the fiber, which is key while following the elimination diet.
Alright, now we're talking.....an Elimination Diet comfort food recipe, complete with parsnip fries and all! These quinoa-salmon burgers are so easy and quick to prepare that you might want to make a double batch and freeze a few for later. Whether you are following the Elimination Diet or not I bet you'll really enjoy this recipe. My toddler boys just love these burgers. I think they ate about three of them today! I served them with a raw Super Green Salad, Oven-Roasted Parsnip Fries and Soothing Tummy Tea. True comfort food in my book! This recipe is a perfect Phase 1 food! Using part quinoa in this recipe keeps the cost per burger reasonable and also boosts the fiber, which is key while following the elimination diet.
- Carbohydrate 8.10268770833333 g
- Cholesterol 0 mg
- Fat 0.735559583333333 g
- Fiber 1.15026039727529 g
- Protein 1.71845729166667 g
- Saturated Fat 0.000895416666666667 g
- Serving Size 1 1 Pattie (41g)
- Sodium 4.16591666666667 mg
- Sugar 6.95242731105804 g
- Trans Fat 0.723227916666667 g
- Calories 46 calories
Step-by-step
- Using a food processor fitted with the "s" blade process the green onions, cilantro, lemon zest, Herbamare, and black pepper until it is finely minced.
- Add the salmon and quinoa and process again until desired consistency. I like to have a few little chunks of salmon still left. You might want to pulse it until you get the consistency you want.
- Form into patties and place onto a plate. Heat a large skillet over medium to medium-high heat. Add a tablespoon or so of olive oil and place a few patties in the skillet. I cook only three at a time in a 10-inch skillet. If your pan is hot it should only take 2 to 3 minutes per side to cook. If your pan is not quite heated it will take about 5 minutes per side and they may stick a little.
Golden-brown crusts encase tender pink salmon meat flecked with bright green herbs, releasing a clean aroma of citrus and allium when heated in oil. Ground fish patties rely on precise mechanical binding rather than traditional starches or proteins like eggs or breadcrumbs. Utilizing a food processor fitted with a standard metal blade allows the lean salmon proteins to shear and cross-link, creating a cohesive matrix when combined with cooked grains. This mechanical action replaces the structural role typically played by gluten or poultry binders.
Incorporating cooked quinoa introduces starch granules that hydrate during mixing, absorbing excess moisture released by the raw fish tissue. This grain ratio provides structural integrity without masking the delicate flavor profile of wild seafood. Fresh aromatics such as scallions and cilantro contribute structural water and essential oils that temper the rich oiliness inherent in marine species. Dried or preserved botanicals lack this cellular water content and will yield a denser, less vibrant final texture due to reduced moisture release during the sear.
Controlling thermal application prevents the patties from disintegrating upon contact with the cooking surface. Heating a skillet over medium to medium-high heat ensures immediate protein denaturation, forming a crust that releases naturally from the pan after two to three minutes per side. Overcrowding the cooking vessel lowers surface temperature rapidly, leading to steaming instead of pan-frying and causing the mixture to stick or break apart. Cook three patties at a time in a ten-inch skillet to maintain adequate thermal recovery between batches.
Adapting formulations for specialized diets requires understanding how alternative ingredients alter moisture retention and binding capabilities. Quinoa functions effectively in restricted protocols because its complete amino acid profile supports structural cohesion without triggering common allergen responses. Leftover shaped patties can be frozen raw on a parchment-lined sheet pan for up to thirty minutes before transferring them to airtight freezer bags for extended storage.
