Description

Imagine sinking your teeth into a salmon burger that's incredibly moist and flavorful, a true delight for anyone craving a satisfying, protein-rich meal. These aren't your typical dry, bland fish patties; they're crafted to be tender and delicious. Flaked salmon, whether from a can or leftover cooked fillets, forms the heart of these burgers, offering a rich, savory base.

The addition of egg and creamy cottage cheese binds the mixture together, contributing to a texture that’s both substantial and melt-in-your-mouth good. A sprinkle of fresh dill elevates the flavor profile, adding a bright, herbaceous note that complements the richness of the salmon. But the real magic lies in the inclusion of crushed pork cracklings.

These crispy, savory pieces add a delightful crunch and a salty, umami depth that transforms these burgers into something truly special. The textural contrast between the tender salmon and the crispy cracklings is a joy to experience. For those who enjoy a complete burger experience, these patties are ideally served on cloud bread buns.

These light, airy buns, made from a simple blend of eggs, cream cheese, and cream of tartar, provide a delicate counterpoint to the richness of the salmon. Their subtle tanginess enhances the overall flavor without overpowering the main attraction. The cream of tartar is the key to creating cloud bread with a stable structure.

While these burgers are fantastic served on buns, they're equally delicious enjoyed on their own as fish cakes. Without the buns, the salmon flavor shines even brighter. The recipe yields about four medium-sized patties, perfect for a satisfying meal, or eight to ten smaller fish cakes, ideal as appetizers or snacks.

Whether you choose to serve them on cloud bread or enjoy them as standalone cakes, these salmon creations are a wonderful way to enjoy the flavors of the sea in a new and exciting way. Leftover patties and buns can be stored separately in the refrigerator to maintain optimal texture. For longer storage, the patties can be frozen for up to three months, ensuring you always have a quick and delicious meal option on hand.

The combination of tender salmon, creamy binders, fresh herbs, and crunchy pork cracklings makes for a truly unforgettable burger experience.

Preparation Time

Prep Time

35 min

Cook Time

10 min

Total Time

45 min

Nutrition Information

Per 1 serving serving

Calories

600 Kcal

Carbs

5 g

Fiber

0 g

Sugar

1 g

Protein

55 g

Fats

40 g

Saturated Fats 15 g

Unsaturated Fats 20 g

Cholestrol 150 mg

Sodium 300 mg

Potassium 600 mg

Zylo AI

Your Personal
Nutrition
Guide

Name: Keto Carnivore Salmon Burgers With Cloud Buns
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 1 serving
Cuisine: Lunch
Ingredients: 1.4 oz Pork cracklings; 14 oz Salmon, canned, pink, without salt, drained; 4 large Raw egg, white; 0.25 cup Cottage cheese, regular or creamed (4% fat); 0.25 tsp Black pepper, ground; 1 tbsp Butter, unsalted; 1 tsp Cream of tartar; 3.5 oz Cream cheese

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Ingredients

Pork cracklings

1.4 oz

Salmon, canned, pink, without salt, drained

14 oz

Raw egg, white

4 large

Cottage cheese, regular or creamed (4% fat)

0.25 cup

Black pepper, ground

0.25 tsp

Butter, unsalted

1 tbsp

Cream of tartar

1 tsp

Cream cheese

3.5 oz

Instructions

Add the pork crackling to a blender or food processor and blitz to an oily powder. Transfer to a large bowl. Add the salmon, 1 egg, cottage cheese, dill (optional), and a good grind of black pepper.

Thoroughly mix to combine. If your mixture is looking at all dry and might not hold together, add in another egg. Pork crackling is generally already salted and therefore extra salt is not added. If your pork crackling, rinds, or scratchings are unseasoned, add teaspoon sea salt, or season to your own preference.

Divide the mixture into 4 parts. Form into 4 medium equal-sized patties and place on a baking tray. Transfer to the fridge for 30 minutes to chill and firm up slightly.

While the patties are chilling, make the cloud bread. Preheat the oven to 300F/150C. Line a large baking sheet with baking paper. Separate 3 eggs, placing the yolks in a small bowl and the whites in the bowl of a stand mixer with the whisk attachment. Add the cream of tartar to the egg whites and beat on high speed for 5-8 minutes or until meringue peaks form. Use a spatula to transfer to a separate bowl.

Add the cream cheese to the same stand mixer bowl and beat on high to soften. As it beating, drop in the egg yolks one at a time to combine. Stop the whisking and scrape the sides with a spatula to ensure everything is completely incorporated. Season with a pinch of salt and pepper and whisk again for another minute. Use a silicone spatula to gently fold the yolk mixture into the meringue. Folding the mixture in a clockwise motion will help retain the firm texture while adding to the air. Avoid stirring as this will deflate the meringue and the buns will not be fluffy.

Spoon the mixture onto the lined baking tray about cup per bun. Make 8 rounds for 4 burgers approximately the same size as the patties. These buns don rise, so each round acts as half a bun.

Bake in the middle of the oven for 15-18 minutes or until golden on top. Remember to bake low and slow, otherwise, it will likely burn before the center is cooked. Remove from the oven and set aside to cool slightly. Use a flat spatula to carefully lift from the baking paper.

Remove the patties from the fridge. Melt the butter in a large frying pan over medium-high heat. Fry the patties 4-5 minutes before flipping and frying for a further 3-4 minutes on the other side. The salmon patties should be crisp and golden brown on the outside.

Serve these patties hot or cold with the cloud burger buns. Fill with a dollop of cottage cheese, or if following a Keto diet, add a squeeze of lemon juice over the patty and additionally serve with lettuce.

Keto Carnivore Salmon Burgers With Cloud Buns Recipe