Health Hotline Magazine | June 2023

Natural Grocers ® Brand Organic Extra Virgin Olive Oil, for the grill grates 1 cup gluten-free breadcrumbs (Panko style if avai able), divided 2 (6-ounce) cans Natural Grocers Brand Wild-Caught Boneless Skinless Pink Salmon, drained 2 Natural Grocers Brand Organic Pasture Raised Eggs 1 tablespoon Natural Grocers Brand Organic Dijon Mustard 1 tablespoon Natural Grocers Brand Organic Coconut Aminos 4 organic green onions (tops and whites), ends trimmed and thinly sliced Natural Grocers Brand Bulk seasonings: ½ teaspoon Organic B ack Pepper ½ teaspoon Real Salt 1 teaspoon Organic Garlic Granules Serves: 4 | Total Time: 25 minutes Rich in the omega-3 fats and quality protein, these salmon burgers are healthy, easy to make, and delicious too! Made with just a few ingredients, including canned salmon and pantry staples, they can be whipped up in less than 30 minutes. For serving: toasted burger buns, tartar sauce and/or mayonnaise, and organic arugu a or leafy greens SALMON B g Clean the grill grates and rub with a little olive oil. Preheat to 350-400°F. Add ½ cup breadcrumbs to a dinner p ate and set aside. In a medium bowl, whisk the eggs. Add the Dijon mustard, coconut aminos, green onions, 1. Clean the grill grates and rub with a little olive oil. Preheat to 350-400°F. 2. Add ½ cup breadcrumbs to a dinner p ate and set aside. 3. In a medium bowl, whisk the eggs. Add the Dijon mustard, coconut aminos, green onions, and remaining breadcrumbs, and mix until well combined. Add the drained salmon and seasonings. Use a fork to break apart the salmon and thoroughly mix the ingredients together, pressing as you go to ensure no lumps. Divide the salmon mixture (in the mixing bowl) into 4 even mounds. 4. Because the salmon mixture will be wet and doesn’t hold its shape easily until cooked,

form the patties next to the grill. Set up your station with the bowl of salmon, the dinner p ate with breadcrumbs, and a hand towel for wiping your hands. Pick up one mound at a time, pat into 4-inch wide, ¾-inch thick patties, gently set on the p ate to coat both sides with breadcrumbs, care fully reshaping as necessary, then p ace on the hot grill. Repeat until all patties are on the grill. Cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn carefully and cook until the other side is browned, and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a serving p ate. 5. Serve on toasted burger buns, topped with tartar sauce and/or mayonnaise along with organic arugu a or leafy greens.

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