Salmon Burgers + Chipotle Lime Crema – Peas, Love & Carrots

Ingredients

• 12 oz. Salmon, no skin
• 1 small purple onion, finely diced
• 1 tsp. Minced garlic
• 1/4. C parsley leaves, chopped
• 1/2 large red bell pepper, finely diced
• 1 jalapeño, finely diced (you can remove seed and membrane if you don’t want it to be too spicy)
• 1&1/2 tsp salt
• 1 tsp. crack blacked pepper
• 1 Tbsp. Lemon zest (from about 1 lemon)
• 1 tsp fresh lemon juice
• 1 tsp. mayonnaise
• 1 tsp. Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 c panic bread crumbs (unseasoned is best)
• 1 egg, lightly beaten
• 1/2 cup vegan sour cream (I used wayfarer. You can definitely use regular dairy sour cream or even greek yogurt)
• 1 tbsp adobo from a can of chipotles in adobo
• 2 tbsp fresh lime juice
• 1/4 tsp salt
• 3 shallots, thinly sliced
• 1/2 tsp salt
• 1 tsp sugar
• 1 tsp sumac
• 1/4 c cider vinegar
• 2 tbsp water
• *This can stay in your fridge for up to two weeks!
• **This recipe is for Israeli shallots which are very small. If you are outside of Israel, or using a purple onion instead of shallots, double all the ingredients (besides the onion).