Salmon Burgers with Chive Cream Cheese (non dairy)

30 Apr Salmon Burgers with Chive Cream Cheese (non dairy)

I know it seems like I’ve prepared an excessive amount of burgers lately. My theory is if I cook warm weather foods, dress in warm weather clothes and think warm weather thoughts…the warm weather will come. If this doesn’t work, I’m just going to go to the warm weather.

Truthfully though, I’d eat burgers in rain, sleet or snow, it doesn’t have to be 75 and sunny out to appreciate a good burger. I also have a strong appreciation for burgers of all kinds, shapes, and sizes. We’ve really perfected our at home beef burgers so I’m moving on to new territory. This week that new territory involved salmon. I like to keep it real with you guys so I’m going to be honest here…prior to making this recipe the idea of taking salmon and putting it in a food processor was slightly alarming to me. You mean I’m supposed to take this perfectly beautiful filet or salmon and butcher it with a food processor? It just seemed so wrong.

Seriously I was not about it, I wasn’t there for it. Don’t sign me up. I’ll have my salmon as a flaky filet please.

Don’t be like me. Throw that bad boy in the food processor, give it a few pulses and make these burgers, cause they are soooo so dang good. How good? well this is the second week I’ve meal prepped a batch for lunch, which would mean I’ve eaten these burgers 11 times in the past 2 weeks, that good girl.

Ingredients

• 1 pound salmon filets, skin removed
• 2 tablespoons Dijon mustard
• 5 tablespoons dairy free Kitehill chive cream cheese
• 1/4 cup fresh parsley, chopped
• 1/2 white onion, finely chopped
• 1 tablespoon lemon juice
• 1/4 teaspoon cayenne pepper
• 2 garlic cloves, minced
• 5 whole wheat buns
• salt and pepper

Optional for serving:

Avocado slices

tomato

fresh greens

Instructions

1. Toast extra whole wheat bun until crispy. Place in food processor and pulse until “breadcrumbs”, set aside.
2. Take 3/2 of salmon and place in food processor very briefly (about 4 pulses). Chop remaining 1/4 of salmon into diced pieces. Combine all Salmon together in a bowl. Add in bread crumbs, mustard, onion, lemon juice, garlic, cayenne pepper, parsley and 1 tbsp. cream cheese. Mix well with hands and form into 4 burgers.
3. Heat grill pan or skillet to medium/high heat. Spray with olive oil and cook salmon burgers about 4 min each side.
4. Assemble each burger with 1 tbsp. cream cheese and any other desire toppings. Enjoy!