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Recipe by @jasonpabst
These are great and so delicious - canned wild-caught salmon is a super convenient option for high-quality protein and EPA & DHA Omega-3s. These burgers are great for meal prep for the week, and the sweet potato buns are a game changer as it’s a healthier carb source than regular bread and burger buns! Just try to find Japanese sweet potatoes (find the fattest one you can) as they hold up better than regular orange ones for this recipe.
Recipe by @jasonpabst
These are great and so delicious - canned wild-caught salmon is a super convenient option for high-quality protein and Omega-3 fats (EPA & DHA). These burgers are great for meal prep for the week, and the sweet potato buns are a game changer as it’s a healthier carb source than regular bread and burger buns! Just try to find Japanese sweet potatoes (find the fattest one you can) as they hold up better than regular orange ones for this recipe.
2 (7.5oz) cans Wild Planet Wild Pink Salmon
-OR-
2 (7.5oz) cans Wild Planet Wild Sockeye Salmon
2 Eggs
2/3 cup Almond flour
1 large handful fresh Dill, finely chopped
1 1/2 tsp Dijon mustard
1 tsp Sea Salt
1 tsp Paprika
1 tsp Garlic powder
Avocado oil or extra-virgin olive oil, for cooking
1 cup unsweetened Coconut Yogurt
Juice of 1 large lemon
1 large handful fresh Dill, finely chopped
3 Tbsp extra-virgin Olive oil
1 clove Garlic, pressed
1/2 tsp Sea Salt
2 large Japanese sweet potatoes
1-2 Tbsp Avocado oil or extra-virgin olive oil
Sea Salt to taste
Pickled red Onions
Sliced lettuce, tomato, and avocado
Preheat your oven to 400F and line a large baking sheet with parchment paper.
Slice the sweet potatoes into 1/2'' medallions and drizzle with oil and sea salt. Place in the oven to bake for 25-30 minutes or until lightly golden and cooked through, flipping after 20 minutes.
In a bowl, add all of the tzatziki ingredients and mix to combine. Taste for seasoning and store in the fridge until ready to serve.
For the burgers, add the salmon to a large bowl and mash using a fork. Add in the remaining ingredients and mix to combine. If the mixture seems too wet, add another 1-2 Tbsp of almond flour. Form the mixture into 1/4 lb burgers and set aside on a plate.
Place a large non-stick skillet on medium heat and drizzle in 2-3 Tbsp of oil. When hot, cook the burgers in batches, for 3-4 minutes per side or until golden brown.
Plate the burgers by laying down a sweet potato medallion, followed by the burger, tzatziki sauce, and other toppings, and top with another sweet potato.
Store extras in the fridge for up to 5 days for meal prep!
