First, make the sweet potato buns. Cut a large white sweet potato into about ¾ inch thick slices. Brush both sides with avocado oil and sprinkle with sea salt. Pop in a 400 F preheated oven for 25-30 minutes, until easily pierced with a fork, then set aside until ready to serve.
Next, prepare the burgers - cut up the salmon into very small pieces, so it resembles ground meat. You can do this in the food processor, but I just used a knife and went at it!
Combine the chopped salmon with the almond flour, whisked egg, herbs, lemon juice, garlic, onion, sea salt and pepper in a large bowl, and stir until combined.
Form 4 even-sized burgers from the mixture.
Preheat a grill pan or cast iron skillet with 1 Tbsp avocado or coconut oil for 1 minute, until hot.
Pop the burgers on the pan and cook for 4 minutes per side, until cooked through.
While the salmon burgers are cooking, make the tzatziki sauce: make the tzatziki: mix all the sauce ingredients together in a small bowl, then season with salt and pepper to taste. Refrigerate until you’re ready to serve.
When the burgers are done, make your stacks: start with a sweet potato slice and layer some lettuce, a salmon burger, tzatziki sauce, and sun-dried tomatoes on top.
The tzatziki will last about a week in the refrigerator.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-salmon-burgers-tzatziki-sweet-potato-buns/