A seafood burger can be quite satisfying for the carnivore. The key is to build a burger that has a bite to it.
In this Salmon Sweet Potato Broccoli Burger, you get a burger that has substance and some size to it. The sweet potato is more binder than texture. The broccoli can lend crunch but you need to make sure it is cooked al dente. The other binder for this burger is brown rice flour. Unlike its vegetarian cousin, this salmon burger holds together well.
I really liked this combination of ingredients. It made a pretty meaty patty. The key to the flavor is seasoning the dishes throughout the process. I began by seasoning the salmon with lemon pepper and Old Bay Seasoning (my GO TO seafood spice) – see MANGO SALSA TOPPED SALMON and SALMON OVER A CELERY ROOT PURée for typical examples. Old Bay is perfectly designed for seafood and lemon is as well. So the salmon has a lot of flavor prior to being flaked for the burger.
The broccoli is par cooked, and then processed, in a food processor with the salmon. The burger comes together with a mashed sweet potato, brown rice flour (keeping it gluten free) and traditional beaten eggs, fresh parsley and more seasoning. Note that the salmon was both added in two ways: the aforementioned food processor and flaked into the mixture. In so doing, the burger combines really well and you get chunks of salmon when eating. Note too, that the burger looks super moist prior to baking.
When working with a very moist patty, you need to bake the burger first to bind it. It will be difficult to work with in a pan first. After baking, you finish off in the skillet so you can get a good sear that one comes to expect with a burger.
The cast of characters for the salmon.
The assembling of the salmon burger.
The Salmon Sweet Potato Broccoli Burger Formed.
Salmon Sweet Potato Broccoli Burger
- 2 Lbs Salmon
- 1 Head Broccoli
- 2 Whole Sweet Potatoes
- 1/2 Bunch Parsley
- 2 Tbsp Old Bay Seasoning
- 1 1/2 Tbsp Lemon Pepper divided
- 2 Tsp Salt
- 1 Tbsp Brown Rice Flour
- 2 Whole Eggs beaten
Steam the broccoli and let cool.
Bake the sweet potatoes for 45 - 60 minutes on 375 degree heat in your oven.
Spice the salmon with the Old Bay Seasoning and 1 tbsp of the lemon pepper. Place in a 325 degree oven and bake for 12 minutes. Let rest for 2 minutes.
Take 1/2 or more of the salmon and the broccoli and pulse in a food processor. Set aside.
Combine the eggs, flour, parsley, the cooked and mashed sweet potato and 1/2 tbsp of the lemon pepper. Add the pulsed salmon and broccoli and mix well. Flake in the remaining salmon and form the mixture into 6 patties.
Place on a baking tray and bake at 325 degrees for 12 - 14 minutes. Serve with some avocado crema.