My Keto Test Lab

This burger was definitely the STAR on this week’s menu! I have been dying to try a recipe from one of my favorite online cooking personalities @Fitmencook and I am happy I finally got around to it. This guy knows how to properly season his dinners! Fresh salmon, combined with creamy cheddar cheese, smoked paprika and jalapeno pepper…. should I go on or did I already convince you to jump to the recipe and start cooking?

Ingredients (for 5 big burgers)

• 20 oz (1.4 lb) raw, skinless salmon cuts, divided in 4 portions.
• 1 cup almond flour
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• sea salt and pepper to taste
• 2/3 cup chopped green onion
• 1 jalapeno pepper, chopped with or without seeds depending on the degree of spice preferred. (I used it without the seeds and still found it to have a great kick to it).
• 1 cup diced or shredded cheddar cheese

Instructions

1. Add 3 of your 4 portions of salmon to a food processor. Blend until well minced and sticky (mince it super fine). Add to a medium to large bowl.
2. Dice the remaining portion of salmon with a knife into small pieces and add to the same bowl. This will add some structure/bite to your burger.
3. Add the remaining ingredients to the bowl and mix together.
4. Evenly divide your mixture into 5 portions and shape into burgers. Put your burgers in he fridge for 20 minutes.
5. Preheat your oven to 420 F.
6. Spray a non stick skillet or your gas grill lightly with oil and heat on medium high. We used our gas grill and they came out great. To be honest… I always prefer a grill over a stove but that’s personal preference 😉
7. Sear your burgers for 3 minutes per side, till the top and bottom of your burgers are brown and crispy.
8. Transfer your burgers to a baking sheet and bake in the oven for 6-7 minutes.
9. I served my burgers on a thin layer of guacamole (well…. not super thin cause I heart guac!) and with a side of roasted broccoli, but you can easily dress them up wrapped in an iceberg lettuce leaf with tomato, red onion and avocado. Enjoy!

What I’ve learned…

• The original recipe has bread crumbs in it instead of almond flour. A swap for breadcrumbs that is often used in keto cooking is pork rinds, but with the upcoming vegetarian week in mind, I wanted to look further and see if I could find a plant based substitute for bread crumbs. Turns out that when you use breadcrumbs as a filler, almond flour is a great substitute that can be used on a 1:1 ratio.

Stats (per serving of 1 burger, excluding sides)

Calories: 412

Fat: 24.9 g

Carbs: 4.8 g

Net carbs: 2.4 g

Fiber: 2.4 g

Protein: 42.1 g

Source: @fitmencook (go check him out, so much fun with food and great recipes!)