Gorgonzola Salmon Burgers

Our fridge was more empty this week than it has been in a very long time…perhaps ever.  It wasn’t as dire as it sounds, because we could have made it work for another week or so, and if you count the cupboards and freezers, we could eat for a year.  We were close to being out of cheese though, and by close, I mean that we only had a couple of bags of shredded cheese and some containers of feta, bleu, and gorgonzola.  Oh – and a couple of pieces of string cheese and some Laughing Cow wedges.  So maybe not that close, but I could see the bottom of the cheese drawer.  We were also close to being out of yogurt, and only had a few kiwi and apples on the fruit side.  Nevertheless, it was time to head to the grocery store.  It’s not the easiest thing to figure out the logistics with two kids – who goes where, and then where does the food go?  It all worked out though, and the fridge is once again happy and full with no worries about a cheese shortage.  I even managed to clean the fridge shelves before I loaded them back up.  They were gross.  I was definitely thankful I have Norwex cloths because they got all of the gunk off without having to take them out and put them in the sink.  I was able to just shift the food around to different shelves and wipe.

Despite having tons of food, I hadn’t really considered dinner.  We’re in a stage of life in which Jenson eats first – and since he currently only eats about 10 things, he doesn’t typically eat what we do.  After Lo got Jenson started with his food, he looked in the fridge like he was going to find something in there.  Oops…no leftovers.  I asked if he’d eat salmon burgers and he said he would – and he didn’t even wrinkle his nose like he does when he doesn’t really want something.  I pulled up a few recipes that I’ve used before and kind of stitched this one together based on what we had and what I felt like prepping.  I’m calling them salmon burgers, because salmon cakes and salmon patties never sound quite as appetizing.

They turned out amazing.  I figured they’d be fine, but I was really surprised at how good they were.  I ate my burger, and then ate the mini one that I made out of the leftover mix.  After Lo took his “shift” of eating, he agreed that they were really good.  Even though we have leftover burgers, I want to make them again.  Maybe next time I won’t be too hungry to take a decent picture or make a better side than steam in bag green beans.  I didn’t really measure anything…but I’m pretty good at estimating.

salmon burgers

Gluten-free Gorgonzola Salmon Burgers

Ingredients

  • Two 6 oz. cans of boneless skinless Salmon
  • 3 large eggs
  • 2 green onions, chopped (I "chop" mine with kitchen shears)
  • 1 rib of celery, diced
  • 2 t. dried dill
  • 1 t. lemon pepper (I have a grinder and didn't measure)
  • 1 - 2 tablespoons coconut flour
  • 1/2 cup gorgonzola cheese crumbles (more or less per preference)

Instructions

  1. Drain salmon and add to a medium bowl. Break it up with a fork
  2. Mix in green onions, celery, dill, and lemon pepper.
  3. Stir in coconut flour.
  4. Add eggs and stir until thoroughly combined. Let sit for 1-2 minutes - if the mixture seems too runny to form, add a teaspoon of coconut flour. If it somehow seems too dry, you can add another egg.
  5. Gently fold in gorgonzola, reserving some for topping if desired.
  6. Heat coconut oil in a large skillet on medium high until hot.
  7. Form mixture into 4-5 burgers (I ended up with 4 and a mini) and cook until golden brown on the first side, about 4 minutes.
  8. Pile a little gorgonzola on top of the cooked side of each burger. Cover and cook for 3-4 minutes until the bottom is golden brown and the gorgonzola is slightly melted. If your skillet doesn't have a lid, the gorgonzola won't melt as well - no biggie.
  9. Serve on a bun or on a plate.
http://www.thatswhatwedid.com/gorgonzola-salmon-burgers/

salmon burgers

Green onions are an ingredient that I used to hate to buy because I usually only needed 1 stalk or so.  They are cheap, but it’s a lot of waste.  But did you know you could grow green onions in a glass of water and just keep cutting off the tops to use in recipes?  They just keep growing – seemingly right before your eyes.  Just keep adding water to the glass, and within days they double in height. This photo is from when I regrew them last spring.  But we started to get a funny odor in the kitchen around the sink and I was in my first trimester and it was making me sick.  I threw these out just in case they were the issue (and because I wasn’t going to be cooking for another month or so anyway).  It was actually a sink plumbing issue.

green onions

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