Erin’s Salmon Avocado Burgers
(2) 14.75 oz cans of wild Alaskan pink salmon – drained
1/4 tsp dried oregano
1/2 tsp fresh dill
1 tsp lime juice
1/4 tsp garlic powder
1/2 tsp salt
1/2 oz. Fresh grated parmesan cheese
3.75 oz avocado
2 Tbsp coconut oil (for frying)
Mix all ingredients except coconut oil until everything is incorporated together. Weigh out 3.25 ( 3 1/4) ounce portions and form into tight patties. Should yield 8 patties. 2 patties equal a portion. Do not place in frying pan until oil is hot.
Fry until golden brown (about 4 minutes on just above medium heat) flip and repeat.
Recipe by: Erin Kisselbach