Salmon Burgers With Sweet Potato Fries
This juicy, flaky salmon patty is jammed with healthy fats and topped with creamy lemon dill sauce
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Salmon provides many health benefits, including omega-3 fatty acids to boost immunity and lower blood pressure, as well as B vitamins to boost brain power. What’s better than all those nutritional benefits? A juicy, hearty burger.
Make sure to soak the cashews prior to starting the recipe. This will soften the nuts so that they can be pureed. If you have oat flour on hand, you can skip turning the old fashioned rolled oats into flour and just use 1 cup of oat flour. Avocado oil has a very high smoke-point, making it a great choice for cooking both the burgers and the sweet potato fries.
Ingredients
Fries and sauce:
- ½ cup raw cashews
- 2 sweet potatoes (1 1/4 lb total), cut into ¼-inch-wide fries
- 2 Tbsp. avocado oil
- ¼ tsp. sea salt, divided
- ¼ tsp. ground black pepper, divided
- ⅛ tsp. paprika, optional
- ½ cup chopped fresh dill
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. water
Burgers
- 1 cup old-fashioned rolled oats
- 2 large eggs
- 1 large wild salmon fillet (10- to 12-oz.), skin removed and diced
- 4 green onions, chopped
- 2 Tbsp. water
- ¼ tsp. sea salt, divided
- ¼ tsp. ground black pepper, divided
- 1 Tbsp. avocado oil
- 4 whole-grain hamburger buns
- ½ red onion, thinly sliced
- 1 tomato, sliced
- 4 romaine lettuce leaves
Preparation
- Soak cashews in water for 1 hour for sauce.
- Meanwhile prepare fries: Preheat oven to 425°F. In a large bowl, toss sweet potatoes with oil, salt, pepper and paprika (if using). On a parchment-lined baking sheet, spread sweet potatoes in an even layer and bake 35 minutes or until crispy, flipping every 10 minutes (the potatoes will be tender after about 15 minutes, but need more time to crisp up). Remove from oven.
- Meanwhile, prepare burgers: In a food processor, place oats; pulse to a flour consistency. Wipe out bowl used for sweet potatoes, add eggs, and whisk until smooth. Add oat flour, salmon, green onions, 2 tablespoons water, salt and pepper; stir until well combined.
- Shape salmon mixture into 4 patties. In a large skillet on medium, heat oil. Cook patties 10 minutes, turning once, until golden on each side and cooked through.
- Meanwhile, prepare sauce: In a small food processor, combine soaked and drained cashews, dill, lemon juice, and water. Puree until smooth.
- To assemble burgers, spread ¼ sauce on each bottom bun; top with red onion, tomato, lettuce,salmon patty and top bun. Serve with sweet potato fries.