Renaissance Trophy Wife

I love a good burger and fries…  but sometimes I’m just not in the mood to ingest all the cholesterol and sodium that come along with such an indulgence.  What to do for your fast food fix?  Enter the salmon burger, packed with omega-3s and a couple secret healthy ingredients, and sweet potato fries, full of fiber and vitamin A, and baked until crispy to eliminate the fat associated with deep-frying.

BTW, the meat-and-potatoes BF approved wholeheartedly, and also went for seconds.  Shhh…  don’t tell how healthy it is!  In fact, I only got a pic of the patties themselves, not the entire burger/fries combo, since I was starving and um, kinda forgot.

Here’s the recipe:

Salmon Burgers
Makes 4-5 regular burgers, probably 10-12 sliders
10 min prep time; 10 min cook time

In this adapted recipe, the tofu takes the place of mayo or oil to help bind the mixture together.  I also like that the fishy taste is reduced, and the texture is lighter.  Tofu is a great source of protein, B vitamins, and iron, and low in saturated fat.

Oatmeal adds fiber and the bran actually helps reduce cholesterol.  Plus, it helps the burgers retain moisture and keep their shape better.

12 oz (2 x 6 oz cans) skinless, boneless salmon packed in water
6 oz (1/2 box) tofu — make sure it’s the very soft kind.
1 packet plain instant oatmeal
1 tsp paprika
1 tsp dill
1/2 tsp fresh ground pepper

1/2 cup regular cheerios, crushed fine (you can also use bread crumbs or crushed croutons, but watch the sodium content)

Brioche buns (or halved hot dog buns for sliders)

Drain the salmon and put it in a medium mixing bowl.   Add the tofu and instant oatmeal, and mix together with a fork until it is a uniform consistency.  Season with paprika, dill, and fresh pepper.

Form into balls and roll in crushed cheerios. Gently flatten out into thick patties, approx 1 inch thick (you’ll flatten them more when cooking).

Heat olive oil in a heavy-bottomed pan on medium high.  Fry patties until golden brown, about 3-4 min on each side.  Flatten slightly with spatula to achieve desired diameter/thickness.

Serve on toasted brioche buns with lettuce, tomato, onion and tartar sauce or cocktail sauce on the side, plus a generous portion of sweet potato fries.

For international flair, add 2 tsp teriyaki sauce to the burger mix, then serve with wasabi mayo (about 1 tsp wasabi for 3 tbsp mayo) which is also a great dip for the fries.

Bon appetit!

Tartar sauce

1/2 cup mayonnaise ( I used the light vegetarian version)
1-2 tsp sweet relish
1 tsp minced capers
1 tsp dill
1 tsp lemon juice

Mix ingredients in a small bowl; chill 30 min before serving.

Cocktail sauce

3 tbsp ketchup
1 tbsp horseradish

Mix in a small bowl; season with worcestershire sauce, hot sauce, and pepper to taste.