Disclosure: My TV segment airing October 20th was sponsored in part by Eggland’s Best. As always, I only work with brands that align with my nutrition philosophy.
Didn’t catch my San Diego 6 segment featuring these Greek Salmon Burgers? Check it out by clicking here!
Salmon and eggs are two foods that seem to make every healthiest food list. And for good reason, both are excellent sources of healthy fats and protein. Plus, salmon and eggs are among the very few foods that naturally contain Vitamin D. The only problem for me is, dare I say it, I don’t love the taste of salmon! It’s true. As a dietitian who loves to cook, I felt like revealing this was a sin!
While I can eat eggs in any meal, it’s taken me awhile (and many failed recipes) to get me to love eating salmon. However, once I could admit that I had a problem, I could work on the solution! Turns out by combining salmon with eggs, which is my favorite staple food, I could turn salmon into something I love- burgers! Yep, put together salmon, eggs, whole wheat panko and chives and voila! -a salmon dish that I not only like, but that I love!
These Greek salmon burgers are perfect for anyone whether they are fans of salmon or not. The Greek flavors are a perfect compliment to any seafood dish.
While these Greek salmon burgers are absolutely delicious, let’s chat a moment about how incredibly nutritious they are too. Just 3 ounces of salmon provides more than 1100mg of omega-3 fatty acids and is also an excellent source of Vitamin D, B12 and selenium. Add in the eggs and we are talking about one healthy meal!
I personally love using Eggland’s Best eggs. Each Eggland’s Best egg contains 115mg of Omega-3s, 140 IUs of Vitamin D and 25% of the recommended daily intake for Vitamin E. The superior nutrition of the Eggland’s Best eggs is due to the special vegetarian diet their hens are fed. Plus, Eggland’s Best never uses hormones, steroids or antibiotics of any kind!
Now that we’ve gone over how delicious and nutritious they are, what about ease of making this dish? Well, all you have to do is put 5 ingredients into a food processor, form the mixture into patties and then pan-fry them. Seriously simple! This recipe hits the winning trifecta for me. What’s the trifecta you ask? All recipes I share must be tasty (duh!), nutritious (afterall, I am a dietitian) and easy (now that I’m a new mom, this is even more important!)
- 1lb filet salmon (wild caught preferred)
- 3/4 cup whole wheat panko breadcrumbs
- 2 eggs
- 1 small shallot
- 2 Tablespoons chives, chopped
- 1/2 Tablespoon dill (dried or fresh)
- 1-2 Tablespoons avocado oil
- Pinch of salt and pepper
- 6-8 butter lettuce leaves
- 1 cup low-fat plain Greek yogurt
- 1/2 Tablespoon chives, finely chopped
- 1 1/2 teaspoons dill (dried or fresh)
- 1 Tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Combine all ingredients in a small bowl and mix well.
- Refrigerate till ready to use.
- Place shallot in food processor and pulse for a couple of seconds.
- Remove the skin from the salmon (I personally ask the seafood person at the grocery store to do this for me!)
- Cut salmon into smaller pieces and place in food processor along with the remaining ingredients except for the panko and oil.
- Pulse about 5-10 seconds until coarsely ground but not puréed (you may need to scrape the mixture from the sides between pulsing.)
- Add panko to food processor and pulse a few more times just enough to even distribute the breadcrumbs into the mixture.
- Use salmon mixture to form 6-8 burgers about 1/2 inch thick.
- Heat 1-2T avocado oil in a skillet over medium heat.
- Place patties on pan and cook 3-4 minutes each side till an internal temperature of 145F is reached. Note: avoid flipping back and forth.
- Place burgers on butter lettuce leaf and top with the sauce.