One day when I was walking through the frozen food section of the grocery store I saw some salmon burgers. I knew the odds were against me that I would be able to eat them, but I checked out the box anyway. Lo and behold they were gluten free! I went on to check the ingredients just to make sure and to my sorrow I saw that they contained Carrageenan, an additive that has bothered my tummy most unpleasantly in the past. I was bummed because although I do have my favorite veggie burgers and I often make them to have in the freezer for emergencies it would have been nice to have something that I could serve the whole family instead of fixing veggie burgers/beef burgers/turkey burgers as is the usual around here.

Today I decided that I would make my own salmon burger, that it would be good, and that my whole family would eat it (I hoped!) And it worked! I present:

Salmon Burger Deluxe

There are several steps to these burgers, but none of the steps are complicated. Just be sure and read through the recipe and gather all your ingredients before beginning.

Step 1.
Roumalade Sauce
Not completely necessary, but it does go a long way towards making these burgers deluxe!
Make approximately 1 hour before sitting down so the flavors have time to combine in the refrigerator.

3 green onions, chopped finely
2 T pickles, chopped finely
Several dashes of Worcestershire Sauce
2 dashes garlic powder
1 t Dijon mustard
1 T olive oil
1 t hot sauce (like Frank’s) or more or less to taste
juice of 1/2 lemon
1/2 cup miracle whip

Mix everything together. Taste and adjust the hot sauce as necessary. Remember that while in the fridge the flavors will intensify, so keep that in mind when you are taste testing.

Step 2
2 T chopped onion
4 oz. chopped mushrooms
1 T earth balance
3 dashes liquid smoke

Melt the earth balance in a skillet over medium heat. Add onion, mushrooms, and liquid smoke. Cook until most of the liquid evaporates.

Add the mushroom mixture to a bowl. Mix in 8.5 oz chopped salmon fillet, 1 cup gluten free bread crumbs, and 1 egg. Mix until combined.
Shape the mixture into patties and cook in the same skillet you cooked the mushrooms in until each side is browned.
Serve with roumalade sauce. Side suggestions include baked sweet potatoes (put in the oven before you start on the roumalade sauce and they should be done at the same time), sliced tomatoes, or serve the burgers over spinach.