Salmon Burgers

By jeffreyw (Mmm… salmon pattyUploaded by Fæ) [CC-BY-2.0], via Wikimedia Commons

Most moms find themselves in a deep trouble while packing their kid’s lunch box every day. What to pack to keep the meal healthy and tempting for a child all at once? Chucking in few packs of Reese’s Peanut butter cups or Snackables might be very convenient but they really have a lot of downsides when it comes to the health factor.

So, another convenient option might be sandwiches and burgers. But the breads and buns are high in carbs as well as gluten and not really a perfect choice for your kids either. You can substitute them with special bread (like our weight loss bread) but its somewhat bland, chewy texture doesn’t really work with the kiddos. So why not forget about breads completely and use something unconventional for burgers and sandwiches?

Try salmon burgers for your next lunch box meal. It’s a simple dish featuring salad greens, stuffed between two salmon patties. Yes exactly, the filling of typical burgers is working as the bun here and a layer of our new mayonnaise makes the entire burger taste more lip-smacking.

It hardly takes 20 minutes to put them together, given that your “healthy” mayonnaise is ready beforehand and the kids love it. You can follow the cue from this recipe and create more burgers of your own, using veggies, meat, fish, shrimp and anything tasty you can think of. Just let your imagination flow and make your kids stop grumbling about their new lifestyle for good.

Ingredients:

Yields: 18

For the burgers:

1 lb salmon, skinned, washed and blot dry
1 garlic clove, peeled and pressed
¼ cup chopped scallions
2 large eggs
1 tsp fresh ginger, peeled and minced
¼ cup sesame seeds, toasted
1 tbsp apple cider vinegar
1 tbsp toasted sesame oil
Sea salt to taste
Coconut oil, for frying
Salad greens, rinsed and pat dry

For the fitness mayonnaise:

½ cup coconut oil
3 tsp fresh lemon juice
1 tsp mustard
2 egg yolks
½ cup olive oil
Sea salt and freshly ground black pepper

Method:

To make the mayo, whisk the egg yolks with mustard and a tsp of lemon juice in a blender, until they are blended thoroughly.
Mix the two types of oil together and drizzle it into the blender in a steady stream, while the motor runs, until all of it is incorporated to form a thick mayonnaise.
Stir in rest of the lemon juice until well mixed and adjust the seasonings using sea salt as well as ground black pepper.
Scrape it out into an airtight container, seal and refrigerate until required.
To make the salmon patties, chop the fish into ¼’ dices and toss them into a large mixing bowl.
Crack the eggs into it and sprinkle the garlic, scallions, ginger as well as sesame seeds over them.
Add splashes of oil plus vinegar and stir them all together until well mixed.
Take small portions of the mixture on your palm and shape each of them a 2’’ thick patty.
Heat the coconut oil in a medium skillet over moderately high flame until it shimmers.
Lay out the patties onto it, in batches and fry one side for 4-6 minutes.
Flip them over and cook the other side similarly until either sides turn golden brown.
Drain them out onto a plate, lined with kitchen papers, to soak away excess oil.
Spread a tbsp of fitness mayo onto one side of each salmon patty and arrange few salad greens on top of half of them.
Close the burger with another salmon patty, with the coated side facing down.
Serve them and or pack them in the lunch boxes for a yummy meal ahead.