Updated: Oct 26, 2020
1 ½ lb of wild-caught salmon or swordfish with skin removed, thawed if frozen
3/4 cup panko crumbs
2 chopped scallions or 1 small onion, chopped
1 Tbsp tamari, Bragg Liquid Aminos or coconut aminos
Juice of 1 lime
2 Tbsp expeller pressed coconut oil or light olive oil or butter for frying
Optional – 1 Tbsp fresh basil or cilantro finely chopped.
Combine all ingredients in a food processor. Process until thoroughly mixed. Form flat 3" patties and set them on plate.
In a large sautéing pan, melt the oil or butter. When it is heated, place the fish patties in the frying pan.
Cook for 5 minutes on each side.
These burgers can also be grilled. It is helpful to use a grill tray. Place the burgers on the tray and then place the tray inside the grill. Cook for 5 minutes on each side.
Serve with guacamole and other vegetables.