• Everything about this is write. The fish swap for beef. The citrusy but slightly smokey crema. The crunchy pickled onions. It actually screams summer.

    Make these for dinner, only double the recipe. Because the next day, when your digging your feet not the sand, breathing in the salty air, THIS is what you’ll be craving.

    Happy Summer Everyone!





    1. 12 oz. Salmon, no skin
    2. 1 small purple onion, finely diced
    3. 1 tsp. Minced garlic
    4. 1/4. C parsley leaves, chopped
    5. 1/2 large red bell pepper, finely diced
    6. 1 jalapeño, finely diced (you can remove seed and membrane if you don’t want it to be too spicy)
    7. 1&1/2 tsp salt
    8. 1 tsp. crack blacked pepper
    9. 1 Tbsp. Lemon zest (from about 1 lemon)
    10. 1 tsp fresh lemon juice
    11. 1 tsp. mayonnaise
    12. 1 tsp. Dijon mustard
    13. 1 tsp Worcestershire sauce
    14. 1/2 c panic bread crumbs (unseasoned is best)
    15. 1 egg, lightly beaten


    1. Cut fish into 1 inch chunks and add to the bowl of a food processor.
    2. Pulse until fish resembles the texture of ground beef.
    3. Add ground salmon to a large bowl along with the rest of the ingredients.
    4. Mix until everything is well distributed and combined.
    5. Cover the bowl with saran wrap and place in the refrigerator so that all the flavors can come together.
    6. When ready to cook, heat a pan over medium high heat and add 2 tbsp canola oil.
    7. Form patties with your hands using 1/4 cup of the mixture.
    8. Add to oil and cook for 3 minutes on one side.
    9. Then flip and cook another 2 minutes.
    10. Remover from pan and place on a cooling rack while you continue to cook the rest.
    11. You may need to add oil to the pan as you go to prevent them from sticking.
    12. Serve on buns or alone alongside the chipotle lime crema and some pickled onions!



    1. 1/2 cup vegan sour cream (I used wayfarer. You can definitely use regular dairy sour cream or even greek yogurt)
    2. 1 tbsp adobo from a can of chipotles in adobo
    3. 2 tbsp fresh lime juice
    4. 1/4 tsp salt


    1. Put everything in a bowl and stir to combine.

    Sumac Pickled Onions


    1. 3 shallots, thinly sliced
    2. 1/2 tsp salt
    3. 1 tsp sugar
    4. 1 tsp sumac
    5. 1/4 c cider vinegar
    6. 2 tbsp water


    1. Put everything in a bowl
    2. Let sit for at least two hours


    1. *This can stay in your fridge for up to two weeks!
    2. **This recipe is for Israeli shallots which are very small. If you are outside of Israel, or using a purple onion instead of shallots, double all the ingredients (besides the onion).

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