wild Salmon Burger (adapted from Food Network)
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
3/4 cup almond flour
2 tbsp coconut flour
2 cloves garlic, minced
2 pounds salmon fillets, skinned and finely chopped
1 tablespoon coconut aminos
1 teaspoon fresh lemon juice
In a medium bowl, combine peppers, almond flour, coconut flour, garlic, and salmon.
In a small bowl, combine egg, coconut aminos, lemon juice, and salt; add to pepper mixture, tossing gently to combine. Form mixture into 8 patties.
Lightly coat a grill pan or skillet with lard, ghee or heat stable oil. Heat over medium-high heat until hot.
Grill or cook patties, 5 minutes per side, or until desired degree of doneness.
Flip the patties gently to prevent crumbling or breakage.
Top with tomato and sandwich between lettuce. I find iceberg or butter leaf lettuce works best for sandwiching.