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  1. Cut salmon into pieces, then place in a food processor and pulse until finely chopped. Place in a bowl then combine with egg whites, parsley and salt and let sit in the fridge for 30 minutes. Form into 2 pattys.
  2. Heat a drizzle of vegetable oil in a non stick skillet over medium high heat until shimmering then add pattys and sear until brown. Flip and continue to cook until desired doneness, serve on buns with any desired condiments.