12-14 ounces canned wild caught salmon
3 minced garlic cloves
2 tablespoons minced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon mustard
½ teaspoon black pepper
1 teaspoon sea salt
¼ cup coconut flour
Coconut oil for greasing pan
In a bowl, mix the salmon, garlic, green onions and cilantro.
In a separate bowl, combine the eggs, lime juice, mustard, pepper and salt.
Combine both mixtures until well incorporated.
Add in coconut flour and mix again.
Form four patties.
In a greased pan over medium high heat, add patties.
Cook burgers until browned or reaches an internal temperature of 145 F and then flip (about 4 minutes each side).