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
- 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)
- Place drained salmon in a large bowl (I remove the skin and bones, but that’s optional).
- Add eggs, almond meal, lemon juice, salt, garlic powder, and pepper. Stir well to combine.
- 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).
- Form into 5 tightly-packed patties. Place on a plate lined with foil or parchment paper and refrigerate for at least thirty minutes.
- 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.
