If you’re looking for a quick and yummy dinner, then look no further! These salmon burgers take only about a half an hour to prepare, and hold their shape well. Lately I’ve been working on cutting meat out of my diet, so this definitely helps to satisfy that craving for a burger without sacrificing any dietary constrictions.
Cookware: 
–Electric skillet
-Mixing bowl
-Food Processor/Blender
Ingredients:
The amounts below are for 7-8 patties. If you’re going to grill them, use half the egg yolks, and add a binder like 1/4-1/2 cup of bread crumbs.
7-10 oz salmon 
4-6 egg yolks
2-3 eggs
1/4 cup grated parmesan
1/2 cup chopped spinach
1/4 cup shredded cheese (we use pepperjack)
1/4 cup breadcrumbs (optional to make solid grilling patties)
Steps:
1. Make your egg bread sandwich halves or prep whatever buns you’re using (if they’re gluten free, make sure they’re defrosted, etc.)
2. Cut your salmon into pieces. If frozen, make sure it’s thawed out well and remove the bones before preparing. 
3. In a food processor or blender, pulse salmon a few times until it’s finely chopped. Be careful not to reduce it down to a paste.
4. Combine the rest of the ingredients into a bowl and mix it well.
5. Let it sit for about 5-10 minutes to give the proteins enough time to set.
6. If you’re making these on a griddle/skillet, scoop out 1/8-1/4c and form it into a round patty at medium/~325F. If the proteins have set long enough, the patty will remain thick and not run out over the skillet. Once the cheese shreds on the top surface begin to melt, the patty is ready to flip.
If you’re grilling them, form patties and grill as you usually would.
7. When they’re finished, serve on toasted buns by lightly buttering the bread slices on the exposed spongy sides and then pan-searing for 3-5 minutes per side over medium heat/350F.
8. If using condiments, I strongly recommend horseradish mustard and pickles as condiments, but the classic lettuce/tomato/mayo combo works great on these as well. Enjoy!!
The No Nose Kitchen 
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