Keto Carnivore Salmon Burgers With Cloud Buns

Deliciously moist salmon burgers are a real treat to make on the carnivore diet when you have a little extra time. This carnivore salmon recipe has a few simple steps but I promise it’s easy to make. The salmon patties can be made from canned or cooked salmon filets, combined with egg, cottage cheese, dill (optional), and pork crackling which helps to bind the mixture together giving crunch and flavor. The burger buns are a 3-ingredient cloud bread consisting of eggs, cream cheese, and a little cream of tartar which help to stabilize the structure of the eggs. To make the cloud bread, a stand mixer or electric whisk is needed. If you don't have an electric whisk you won’t be able to make the cloud bread, but you can still make this carnivore recipe by omitting the burger buns and enjoying the dish as fish cakes.

This carnivore diet recipe makes 4 medium patties and alternatively can be made into 8-10 small bite-sized fish cakes which are great for kids' lunchboxes, picnics, snacking, and party platters.

What's the difference between pork scratchings, pork crackling, and pork rinds?

Pork scratchings, crackling, and rinds are all pretty similar but the main difference between them is their fat content and the way in which they are cooked.

Pork Scratchings are made from pigskins and always have some fat under the skin. They are cooked once and result in a traditional meaty hard snack.

Pork Crackling is also made from pigskin and often has some fat under the skin, but usually less than pork scratchings. They are cooked twice which results in a lighter, bubblier version of a traditional pork scratching.

Pork rinds are made from the pigskin only and there is no fat. Pork rinds are also cooked twice, but at a higher temperature, resulting in a lighter, fluffier snack compared to pork crackling.

Pork crackling is commonly called "cracklins" in the US, and "oreilles de crisse" in Canada. You can use either of these pork snacks to make this recipe.

What can I substitute for cream of tartar?

Cream of tartar is an important ingredient as it helps stabilize whipped egg whites and acts as a leavening agent for baked goods. If you don’t have cream of tartar, baking powder is also a good substitute.

How to store this salmon burger recipe?

Store the patties and buns in separate airtight containers and keep them in the fridge. Consume the buns within 3 days and the patties within 5 days. The patties can also be kept in the freezer for up to 3 months.

Net Carbs

2.7 g
Fiber

0 g
Total Carbs

2.8 g
Protein

33 g
Fats

20.5 g

328 cals

Quantity

Serving Size

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Pork cracklings

1.4 oz
Salmon, canned, pink, without salt, drained

14 oz
Raw egg, white

4 large
Cottage cheese, regular or creamed (4% fat)

0.25 cup
Black pepper, ground

0.25 tsp
Butter, unsalted

1 tbsp
Cream of tartar

1 tsp
Cream cheese

3.5 oz

Step 1

Add the pork crackling to a blender or food processor and blitz to an oily powder. Transfer to a large bowl. Add the salmon, 1 egg, cottage cheese, dill (optional), and a good grind of black pepper.
Step 2

Thoroughly mix to combine. If your mixture is looking at all dry and might not hold together, add in another egg. Pork crackling is generally already salted and therefore extra salt is not added. If your pork crackling, rinds, or scratchings are unseasoned, add ¼ teaspoon sea salt, or season to your own preference.
Step 3

Divide the mixture into 4 parts. Form into 4 medium equal-sized patties and place on a baking tray. Transfer to the fridge for 30 minutes to chill and firm up slightly.
Step 4

While the patties are chilling, make the cloud bread. Preheat the oven to 300F/150C. Line a large baking sheet with baking paper. Separate 3 eggs, placing the yolks in a small bowl and the whites in the bowl of a stand mixer with the whisk attachment. Add the cream of tartar to the egg whites and beat on high speed for 5-8 minutes or until meringue peaks form. Use a spatula to transfer to a separate bowl.
Step 5

Add the cream cheese to the same stand mixer bowl and beat on high to soften. As it’s beating, drop in the egg yolks one at a time to combine. Stop the whisking and scrape the sides with a spatula to ensure everything is completely incorporated. Season with a pinch of salt and pepper and whisk again for another minute. Use a silicone spatula to gently fold the yolk mixture into the meringue. Folding the mixture in a clockwise motion will help retain the firm texture while adding to the air. Avoid stirring as this will deflate the meringue and the buns will not be fluffy.
Step 6

Spoon the mixture onto the lined baking tray about ⅓ cup per bun. Make 8 rounds for 4 burgers approximately the same size as the patties. These buns don’t rise, so each round acts as half a bun.
Step 7

Bake in the middle of the oven for 15-18 minutes or until golden on top. Remember to bake low and slow, otherwise, it will likely burn before the center is cooked. Remove from the oven and set aside to cool slightly. Use a flat spatula to carefully lift from the baking paper.
Step 8

Remove the patties from the fridge. Melt the butter in a large frying pan over medium-high heat. Fry the patties 4-5 minutes before flipping and frying for a further 3-4 minutes on the other side. The salmon patties should be crisp and golden brown on the outside.
Step 9

Serve these patties hot or cold with the cloud burger buns. Fill with a dollop of cottage cheese, or if following a Keto diet, add a squeeze of lemon juice over the patty and additionally serve with lettuce.