Burger night doesn’t always have to mean beef! Salmon lovers meet your new favorite! Greek Salmon Burgers topped with dairy-free cucumber tzatziki make for a healthy, delicious, refreshing summer meal.
These Greek Salmon Burgers are quick to make and are budget-friendly. I highly recommend using wild-caught canned pink salmon. Canned salmon is a staple in our Thrive Market delivery where we get it for a big ol’ discount versus the grocery store. Thanks Thrive!
We are constantly looking for new ways to incorporate more fish into our diets. Salmon and sardines have incredible health benefits both for pregnant and postpartum mamas. These fatty fish are important dietary sources of omega 3 fatty acids and DHA which support fetal brain development. High levels of EPA/DHA have been associated with improved developmental outcomes later in life (1)! These essential fatty acids also help regulate the body’s inflammatory response and encourage healing.
I use a large cookie dough scoop to make even sized burgers. Simply scoop, drop and flatten with the back of spatula.
These burgers are another great meal prep option to throw in the freezer. Make a batch, form into patties, stack with parchment paper in between, then slide into freezer safe bag. Cook from frozen for 4 minutes per side.
Greek Salmon Burgers
Ingredients
- 1 cup cooked and cooled sweet potato
- 18 oz cooked salmon recommend canned
- 1 tbsp dried dill
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp avocado oil mayo
- 3 scallions, chopped
- ¼ cup coconut flour
- 2 tbsp avocado oil
- 1 head butter lettuce
- 1 large tomato, sliced
Instructions
- In a large bowl, mix together the sweet potato, salmon, dill, lemon juice, salt, pepper and mayo until fully incorporated.
- Fold in the diced green onions.
- Divide the salmon mixture into six mounds. Flatten slightly and form into patties. Place patties on parchment lined plate and chill for 20-30 minutes.
- Spread coconut flour on large plate. Press each side of the chilled patties into coconut flour and dust off the excess.
- Heat a large cast iron pan over medium and add avocado oil. When pan is hot, add salmon patties. Cook for 3-4 minutes each side until lightly browned and the middle is firm.
- Place patty in butter lettuce leaf cup, top with tomato and cucumber tzatziki.
You can eat the salmon burgers as is, or top them with cucumber tzatziki. This dairy-free dip is made with coconut cream, cucumbers, and lots of fresh herbs. Edith loves scooping it up with her simple mills almond flour crackers.
Cucumber Tzatziki
Equipment
- Blender
Ingredients
- 1 cup chopped cucumbers peeled & seeded
- 1 cup coconut cream
- 2 tbsp lemon juice
- 1 clove garlic, minced
- ½ tsp salt
- 1 tbls dill, fresh
- 3 mint leaves
- ¼ cup parsley
Instructions
- Add coconut cream, lemon juice, garlic and salt to blender and puree.
- Mince dill, mint, and parsley then add to blender and pulse.
- Add chopped cucumbers to blender and pulse 8-10 times.
- Pour dip into a bowl and chill in fridge for 10-15 minutes before serving.
Resources
- Pregnancy in brief. Lpi.oregonstate.edu. http://lpi.oregonstate.edu/mic/health-disease/pregnancy-in-brief. Updated August 2016. Accessed July 23, 2018.
