(calories and macronutrients are from the smoked salmon patty ONLY)
Follow the steps for creating the salmon burgers here. Once the salmon mince has been made, add the seasonings and mix it into the salmon, then form 4 equally sized patties. For best results, set the patties in the fridge for at least 20 minutes so they hold their shape in the heat.
Fire up your grill to 200F – 250F. Add your flavor of wood to smoke and allow HEAVY smoke to begin. Place the salmon on a wooden plank – that has been soaked for at least 30 minutes. Add a pan of water, apple juice or wine to the grill to create steam inside. Place the salmon on the OPPOSITE side of the fire/coals, it should NOT be directly over the flames or heat source. Smoke for 20 minutes with HEAVY smoke and carefully monitor the temperature. The patties are smaller in size so they will cook faster – remove if they start to see white stuff – albumin – oozing out. After 15 – 20 minutes of heavy smoking, remove them from the smoker.
Set a carbon steel pan on HIGH heat, once hot spray the skillet with avocado oil, then add the patties. Cook for 1 to 2 minutes on each side, long enough to sear the outside as the inside should already be cooked from the smoking process.
Make a burger with your favorite toppings, etc. Enjoy!