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Salmon & Wild Rice Burgers With Avocado-Garlic Aioli
These Salmon and Wild Rice Burgers are such an easy and nourishing weeknight meal! With Avocado-Garlic Aioli, you're getting loads of healthy fats, too!
Servings 8 burgers
Ingredients
Salmon & Wild Rice Burgers
- 46oz cans wild-caught salmon
- 1cupcooked wild rice*Here's how to cook wild rice in your Instant Pot!
- 2eggssee notes below for egg-free option
- 2tablespoonslemon juice
- 1teaspoonsalt
- 2teaspoonsdried parsleyor 2 tablespoons freshly chopped
- 2teaspoonsgarlic powder
- 1teaspoononion powder
Avocado-Garlic Aioli
- 1/2an avocado
- 1/4cupmayohomemade, or egg-free mayo
- 2teaspoonslemon juice
- 4clovesgarlicminced
- salt and pepperto taste
- 1/4 to 1/2teaspoonor more! chipotle powder - optional
Instructions
Salmon & Wild Rice Burgers
- Preheat your oven to 375 degrees Fahrenheit and line a baking tray with unbleached parchment paper.
- Mix all ingredients together, but do not over-mix. You want to have lovely chunks of salmon in each burger.
- Form into roughly 1/2-cup size patties.
- Lay the burgers on the prepared baking tray.
- Bake 30 to 35 minutes or until golden brown.
- While the burgers bake, make the Avocado-Garlic Aioli.
Avocado-Garlic Aioli
- Combine the aioli ingredients in a food processor.
- Process on high speed until smooth.
- Serve alongside Salmon & Wild Rice Burgers.
Recipe Notes
*or other cooked grain such as sprouted brown rice or quinoa
Egg-Free Option:
Combine 2 tablespoons ground chia seeds (grind first, then measure) and 6 tablespoons of water in a small bowl. Set aside to "gel" for 5 minutes before adding to salmon burger mix.
Use an egg-free mayo (links below)!