Ingredients

1 lb. salmon, deboned and skin removed
¾ cup finely diced celery
¾ cup finely diced onion
½ finely diced red pepper
¼ cup finely diced chives
¼ tsp. kosher salt
2 tsp. Old Bay seasoning
1 large egg, whisked, no strands remaining
2/3 cup gluten-free paleo baking flour (I love to use Bob’s Red Mill Paleo Baking Flour) (or if not making Whole30, mix 1/3 cup gluten free flour and 1/3 cup gluten free panko breadcrumbs)
2 tablespoons extra virgin olive oil
Tartar Sauce MAGIC ELIXIRS (recipe below)

Cook Mode Prevent your screen from going dark

Instructions

Cut salmon into 2-inch chunks and place into the food processor. Process for 2 seconds (you don’t want to macerate the salmon).
Transfer the salmon to a large bowl and stir in the celery, onion, red pepper, and chives. Add the salt and Old Bay and mix well to combine.
When ready to cook, stir in half of the egg. Form6 4-ounce patties *see notes*
As the patties are by nature rather wet and soft, care must be taken to coat them in the flour. Add a couple of tablespoons of the flour or flour-panko mixture to a plate and coat a patty in the flour, turning it over gently on the plate and sprinkling it with the flour until fully covered. Repeat, adding more flour or flour-Panko mixture each time, as needed
In a medium sauté pan over medium heat, warm the oil, then sauté the patties until golden brown and just cooked through, about 3 minutes per side.

Notes

* Because there are no breadcrumbs in the interior of the patties, you don’t need as much egg to hold it all together. But if you find you need more, you can add the whole egg

* If not making Whole30, you can use any gluten-free flour of your choice or a 50/50 blend of any gluten-free flour and gluten-free Panko breadcrumbs. If not making the burgers right away, mix without adding the egg and keep the mixture in a sealed container in the refrigerator for no more than 48 hours. Add half a beaten egg when ready to make and enjoy!