Barbecue Salmon Burgers

2 pounds fresh wild salmon, de-boned
1/4 white onion
1 garlic clove
1/2 cup joe’s barbecue sauce (recipe below)

1 egg
1/4 cup ground oats
1/2 teaspoon himalayan salt
fresh ground pepper
2 tablespoons fresh parsley, finely chopped

1 teaspoon smoked paprika

1 small serrano or jalepeno pepper, de-seeded and finely diced

1/2 teaspoon liquid smoke
avocado or grapeseed oil

Place the salmon, onion, and garlic in a food processor and pulse to get it going, then let it run on high until the fish is completely minced. Next, add the barbecue sauce, almond flour, salt, pepper, and parsley and pulse until thoroughly mixed together. Salmon should stick together easily and be form-able, not too wet. If it seems too wet, add an extra tablespoon or two of almond flour and mix again.

Form the mix into 6 burgers. In a large cast iron skillet, grill pan, or sauté pan, heat a few tablespoons of avocado oil over medium heat. When the pan is very hot, add the burger patties (you should hear the oil sizzle and kick when the burgers go in…this will ensure that they sear nicely and don’t fall apart). Cook for about 4 minutes. When the edges start firm up and lighten in color, carefully flip the burgers. Cook for another 4-6 minutes until mostly-firm to the touch and fragrant. Serve with avocado, extra barbecue sauce, and Smoky Slow Cooker Beans. They work beautifully as leftovers too.

Joe’s Barbecue Sauce

(These measurements are approximations, as my husband doesn’t actually measure…and, confessions, I don’t often either. We go by feel. But until you get the hang of it, there are measurements here for you as a guide. Once you get going on this stuff, you can twist and bend a little here and there until its exactly how you love it.)

Throw the following into a blender and blend until smooth:

1 28 ounce can of whole tomatoes and juice
1/2 cup apple cider vinegar
1/4 cup balsamic vinegar
5 cloves garlic
1/2 white onion
3 tablespoons smoked paprika
2 tablespoons paprika
1 tablespoon chili powder
3-5 dried chipotle chilies, deseeded
1 tablespoon onion powder
1 tablespoon oregano
1 tablespoon whole fennel seeds
1 tablespoon dried rosemary
1 lemon (zest and flesh, no white pith)
1 orange (zest and flesh, no white pith)
2 tablespoons avocado or grapeseed oil
1/4 cup xylitol (or more to taste)
1 teaspoon salt (then to taste)

Make it up the day before you want to use it; it’s yummy fresh-made for sure, but it’s heavenly day (and days!) old. Let those flavors get together! The longer they sit, the more fat and happy they get.