Salmon Burgers with Dairy-Free Tzatziki and Sweet Potato Buns
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4 burgers
Ingredients
For the Sweet Potato Buns
  • 2 large white or orange sweet potatoes, peeled
  • 1 tsp melted coconut oil or avocado oil
For the Burgers
  • 1 lb salmon
  • ½ cup almond flour
  • 1 egg, whisked
  • 1 tsp each: dried oregano, thyme, savory (sub: parsley)
  • 2 tsp lemon juice
  • 1 tsp minced garlic
  • 1 tsp Sea salt
  • 1 tsp dehydrated minced onion
  • Optional: ¼ tsp black pepper
For the Tzatziki sauce:
  • 1 can coconut cream (5.4 oz)*
  • ½ cucumber, diced small
  • 2 tsp minced garlic
  • ¼ cup fresh dill, chopped
  • 1 tsp apple cider vinegar
  • 1 Tbsp lemon juice
  • sea salt and pepper, to taste
For serving:
  • Spinach or arugula
  • Sun-dried tomatoes
Directions
  1. 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.
  2. 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!
  3. 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.
  4. Form 4 even-sized burgers from the mixture.
  5. Preheat a grill pan or cast iron skillet with 1 Tbsp avocado or coconut oil for 1 minute, until hot.
  6. Pop the burgers on the pan and cook for 4 minutes per side, until cooked through.
  7. 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.
  8. 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.
  9. 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/