Quinoa-Salmon Burgers (Gluten-Free + Egg-free)
Ali Segersten
Now we’re talking—a delicious comfort food recipe that’s Elimination Diet-friendly, complete with crispy parsnip fries! These quinoa-salmon burgers are incredibly easy and quick to prepare, making them perfect for busy days. You might even want to double the batch and freeze extras for a convenient meal later. You can also find this recipe in my Nourishing Meals cookbook!
Whether or not you’re following the Elimination Diet, I’m confident you’ll love this recipe. My twin toddlers can’t get enough—they each ate three of these burgers today! I served them with a Raw Super Green Salad, Oven-Roasted Parsnip Fries, and Soothing Tummy Tea, making for a truly satisfying and nourishing meal.
If you’re vegan, check out my Sunny Sunflower Burger recipe—another fantastic Phase 2 Elimination Diet option. Both recipes are packed with nutrients and free from common allergens.
Adding quinoa to these burgers keeps the cost per serving reasonable while boosting their nutritional value—which is especially important while following the Elimination Diet. If you’re wondering about incorporating salmon into your diet during this phase, check out my Grated Beet and Carrot Salad post for more details. Enjoy!
Quinoa-Salmon Burgers (egg-free + gluten-free)
These egg-free quinoa-salmon burgers are a flavorful, nutrient-dense option that’s both Elimination Diet-friendly and quick to prepare. Whether you enjoy them fresh or make a double batch to freeze for later, these burgers are a satisfying addition to any meal. For the best texture and ease of preparation, I recommend using wild King salmon rather than sockeye or coho, as its bones are larger and easier to remove. You can pull them out by hand or use tweezers. If you'd prefer not to remove the skin yourself, ask to have it done when purchasing your fish. Once the patties are formed, they can be stored in the refrigerator for a few days or frozen between pieces of waxed paper for a convenient meal anytime. Serve them with a green salad, Oven-Roasted Parsnip Fries, or a cup of Soothing Tummy Tea for a nourishing and comforting meal!
You can vary the flavors in this recipe a number of ways. Try fresh dill and parsley in place of the cilantro. Or, if nightshades are ok for you, then add about ½ teaspoon chipotle chili powder, 1 teaspoon smoked paprika, and use lime zest in place of the lemon zest.
- Using a food processor fitted with the "s" blade process the green onions, cilantro, lemon zest, Herbamare, and black pepper until it is finely minced.
- Add the salmon and quinoa and process again until desired consistency. I like to have a few little chunks of salmon still left. You might want to pulse it until you get the consistency you want.
- Form into patties and place onto a plate.
- Heat a large skillet over medium to medium-high heat. Add a tablespoon or so of olive oil into the skillet and place a few patties in the skillet. I cook only three at a time in a 10-inch skillet. If your pan is hot it should only take 2 to 3 minutes per side to cook. If your pan is not quite heated it will take about 5 minutes per side and they may stick a little. I prefer using a cast iron skillet to cook these.
Use this recipe in our Meal Planner
About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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