You’ve had the grill going all summer with the usual fare – hamburgers, hot dogs, barbecue chicken.
Those are all great. But are you ready to change it up?
Sweet potato salmon burgers are a delicious alternative to traditional hamburgers that you can eat all year long.
They only require a few simple ingredients and minimal preparation time. Sweet potato salmon burgers make a great, quick weekday lunch.
You can decide if you make them heavier or lighter on the meat or potato. By using less salmon these burgers make a very budget-friendly meal.
I love how easily these burgers come together. All of the ingredients can be eaten as-is so it’s just mixing and warming. No need to worry about how well done they are.
But what I love even more is how much my kids enjoy them.
You can eat them on a bun or just dip them in ketchup.
It is fun and easy to spruce up sweet potato salmon burgers.
We top them with homemade pesto. You could eat them open face with a fried egg. Here are some other delicious toppings for sweet potato salmon burgers:
Now that my little one is eating a lot of solids I have to cook things she can eat as well. Sweet potato salmon burgers make a perfect finger food.
Let’s not forget the nutrition factor!
Sweet potato salmon burgers have healthy starch and vitamins from the sweet potatoes. The egg yolks are packed with vitamins. Salmon has essential fatty acids. Then they are cooked in healthy fat for a balance of protein, carbohydrates and fat all in one burger.
Be sure to make a big batch of sweet potato salmon burgers. You can freeze some for later. And leftovers are great cold or warm.
Add pieces of burger to your salad, cut it up for dipping or mix it into your scrambled eggs! I like to slather mine with pesto and eat it plain.
If you don’t tolerate potatoes you can use another orange vegetable like pumpkin or squash. The burgers will still taste just as great.
- 1 cup cooked and mashed sweet potato (or pumpkin or carrot)
- 6 - 14 oz. canned boneless skinless salmon (one 6 oz. can, two 6 oz. cans or one 14 oz. can - however meaty you like it)
- 2 egg yolks
- 1 tsp. unrefined sea salt
- 1/4 tsp. garlic powder
- 1/2 tsp. dill weed
- 1/2 tsp. organic cane sugar
- lard, tallow or coconut oil for frying
- optional - crumbled bacon or bacon strips, pesto, grilled onions, avocado, tartar sauce, Miracle Whip®
- Add the potato, salmon, egg, salt, garlic powder and sugar to a medium size bowl. Puree with an immersion blender. Add crumbled bacon at this point if desired.
- Chill 30 minutes.
- Heat a skillet over medium heat. Add the frying oil.
- Divide the mixture into 6 burgers.
- Cook in the pan until browned on both sides, about 5 minutes per side.
- Place burgers on buns and add favorite toppings (bacon strips, grilled onions, pesto, avocado, tartar sauce, Miracle Whip®)
- These burgers make great finger food for babies 6 months and older.
- You can substitute tuna for the salmon.
- You can add anchovies or sardines to the burger for extra nutrition.
In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
This post is linked to Savoring Saturdays.
In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.