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Gluten-Free Nutrition Guide
by Tricia Thompson
This recipe is courtesy of Natalie Mazurets, M.S., RD, a nutritionist with celiac disease. It is a modified version of a recipe developed by Natalie's father when she was a child. When Natalie first started making these burgers, she added fresh vegetables. When she was diagnosed with celiac disease, she had to find a substitute for bread crumbs and decided on a combination of cornmeal and quinoa flakes. Natalie also suggests making these burgers with canned tuna.
Makes 12 patties


    • 1/2 medium green bell pepper
    • 1/2 medium onion
    • 1 medium carrot, peeled
    • 1 14¾-ounce can pink salmon
    • 1 large egg
    • 1/4 teaspoon paprika (or to taste)
    • 1/4 teaspoon black pepper (or to taste)
    • 1 teaspoon parsley
    • 1/4 cup mayonnaise
    • 1/4 cup whole-grain cornmeal
    • 1/2 cup quinoa flakes
    • 1 avocado, mashed until smooth


Preheat oven to 350°F. Chop the bell pepper, onion, and carrot in a food processor. Break up the salmon by mashing it with a fork. In a large bowl, mix the bell pepper, onion, and carrot mixture with the salmon, egg, paprika, black pepper, parsley, mayonnaise, cornmeal, and quinoa flakes. Roll mixture with hands, and form into 3-inch patties about 1 inch thick.

Place patties on a greased cookie sheet or broiling pan, and bake 15 minutes. Flip burgers, and bake an additional 5 minutes or until burgers appear fully cooked. Serve with mashed avocado.

A Gluten Free recipe

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