Recipe: Salmon Burger Patties with Avocado Salsa (Paleo, Gluten-free)

It’s burger night, with a twist! Our ocean-inspired patty is filled with chunks of non-GMO salmon meat and spiced with paprika, cumin, and just a touch of cayenne. And since every burger can use a creamy condiment to go alongside, we’ve stirred up a fresh summer salsa with avocado, green onion, and lime. For a great gluten-free and Paleo meal, skip the bun. SALMON BURGER PATTIES WITH AVOCADO SALSA Yield: 2 servings Active Time: 25 minutes Total Time: 29 minutes INGREDIENTS For the patties 1 (6-ounce) can Thrive Market Wild Pink Salmon 1 egg 2 tablespoons almond flour 2 green onions, chopped 2 tablespoons cilantro, chopped Zest of half a lime Juice of half a lime ½ teaspoon paprika ½ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon ground cumin ⅛ teaspoon ground cayenne 1 tablespoon ghee, for pan 2 burger buns For the salsa 1 avocado, seeded and cubed 1 green onion, minced 1 tablespoon cilantro, chopped Juice of half a lime 1 teaspoon extra virgin olive oil ½ teaspoon salt ¼ teaspoon ground black pepper INSTRUCTIONS Make the patties In a medium bowl, add all ingredients for the patties (except ghee); combine well. Divide mixture in half and form into two patties. Place on a baking sheet and refrigerate for 30 minutes. Make the salsa In a small bowl, gently combine all ingredients for the salsa and set aside. Cook the patties Preheat oven to 400 degrees. In a cast iron skillet, add 1 tablespoon ghee. When melted, add both patties and cook for 3 to 5 minutes. Flip, then place pan in the oven and cook for another 4 minutes. Remove and let sit for 1 minute. Place each patty on the bottom half of a bun (if using), add a scoop of avocado salsa, finish with bun tops, and serve.