Salmon Burger

• Cut fish into 1-inch chunks; add to bowl of a food processor fitted with the “S” blade. Pulse until fish resembles the texture of ground beef.
• Add ground salmon to a large bowl along with remaining ingredients. Mix until ingredients are well distributed and combined.
• Cover bowl with plastic wrap; refrigerate for 2 hours so all the flavors can come together.
• When ready to cook, heat a pan over medium-high heat; add 2 Tbsp canola oil. Form patties with your hands, using ¼ cup of the mixture for each patty.
• Add several patties to oil; cook for 3 minutes on one side. Then flip and cook 2 minutes on second side. Transfer to a cooling rack while you fry the rest of the salmon. You may need to add oil to the pan to prevent them from sticking.
• Serve on buns or alone alongside chipotle lime crema and some pickled onions or cabbage or other toppings.

Chipotle Lime Crema:

• In a bowl combine, stirring until incorporated: ½ cup vegan sour cream (can use regular dairy sour cream or Greek yogurt), 2 Tbsp fresh lime juice, 1 Tbsp adobo from a can of chipotles in adobo, ¼ tsp salt