Fancy a burger?

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Tuna and Kale burgers

Burgers are a tricky one; they’re so satisfying and tasty, but most shop-brought ones are high in fat and low in nutrition. I discovered this burger recipe on Hummusapien’s blog – another of my favourite food blogs. The recipe calls for salmon, but I use tinned tuna for mine as I prefer it (and it’s really cheap). Just follow the recipe and replace the salmon with tuna, although I imagine it’s equally as tasty with salmon. I also add a big blob of English mustard for a little heat, and instead of powdered garlic I’ll add fresh cloves. If you’re a fan of fish, or burgers, I would highly recommend these – they are SO good. And they’re freezable too!

Image Credit: Hummusapien

Alexis: Alexis Joseph, MS, RD, LD Recipe type: Entree

Serves: 5
  • 1-15oz can wild salmon, drained
  • ½ cup almond meal
  • 2 eggs
  • 2 tbsp lemon juice
  • ½ tsp salt
  • ½ tsp garlic powder
  • Pepper, to taste
  • 1½ cups very finely chopped kale (stems removed)
  • ¾ cup very finely chopped broccoli florets
  • ½ cup chopped onion
  • ½ cup finely chopped parsley (optional)
  1. Place drained salmon in a large bowl (I remove the skin and bones, but that’s optional).
  2. Add eggs, almond meal, lemon juice, salt, garlic powder, and pepper. Stir well to combine.
  3. Add in chopped veggies. Be sure they are chopped into tiny pieces because the burgers will fall apart if there are large chunks. Mix well (I used my hands).
  4. Form into 5 tightly-packed patties. Place on a plate lined with foil or parchment paper and refrigerate for at least thirty minutes.
  5. Once refrigerated, heat a large skillet sprayed with oil over medium heat. Once hot, add burgers. Cook for 5-7 minutes per side, or until browned.

Find the recipe here.


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