Healthy Salmon Quinoa Burgers
These Healthy Salmon Quinoa Burgers are packed with flavor and nutrients! Perfect for a quick, wholesome meal with a delightful arugula grapefruit salad.
Equipment
- Large Mixing Bowl
- Skillet
- Spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 16 oz wild salmon fillet skin removed
- 1 tsp olive oil for sautéing shallots and kale
- 1/3 cup diced shallots
- 1 cup kale chopped
- Kosher salt and freshly ground black pepper to taste
- 3/4 cup cooked quinoa
- 2 tbsp Dijon mustard
- 1/2 tsp Old Bay seasoning
- 1 large egg beaten
- 2 1/2 tbsp olive oil for frying the burgers
- 2 1/2 tbsp champagne vinegar for the salad dressing
- 2 tbsp minced shallots for the salad dressing
- 1 1/4 tsp Dijon mustard for the salad dressing
- Salt and pepper to taste, for the salad
- 10 cups baby arugula loose
- 1 large pink grapefruit peeled and diced
Instructions
- Start by finely dicing the shallots and chopping the kale. Cook the quinoa according to package instructions if you haven’t done so already. Make sure the quinoa is cooled before mixing it into the burger mixture.
- In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the diced shallots and sauté for about 2-3 minutes until they become translucent. Add the chopped kale and cook for an additional 2-3 minutes until wilted. Remove from heat and let cool slightly.
- In a large mixing bowl, add the wild salmon fillet. Using a fork, break the salmon into small pieces. This will ensure that the salmon is evenly distributed throughout the burgers.
- Add the sautéed shallots and kale to the bowl with the salmon. Then, add the cooked quinoa, Dijon mustard, Old Bay seasoning, and beaten egg. Season with kosher salt and freshly ground black pepper. Mix everything well until fully combined.
- Using your hands, form the mixture into patties, about 3-4 inches in diameter. You should be able to make around 6-8 patties, depending on the size. Place the patties on a plate and refrigerate for at least 30 minutes to help them hold together during cooking.
- In the same skillet, heat the remaining 2 1/2 tablespoons of olive oil over medium heat. Carefully add the salmon patties to the skillet. Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. Be gentle when flipping to prevent the patties from breaking apart.
- While the burgers are cooking, prepare the salad by combining the baby arugula and diced pink grapefruit in a large bowl. In a small bowl, whisk together the champagne vinegar, minced shallots, 1 1/4 teaspoons of Dijon mustard, and a pinch of salt and pepper to create the dressing. Drizzle the dressing over the salad and toss gently to combine.
- Serve the Healthy Salmon Quinoa Burgers warm, topped with the arugula grapefruit salad on the side. These burgers are perfect for a light lunch or a satisfying dinner.
Notes
- Refrigerate formed patties for at least 30 minutes to help them hold together while cooking.
- To make gluten-free, ensure all condiments like Dijon mustard are gluten-free.
- Leftover burgers can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a baked option, cook patties at 375°F (190°C) for 15-20 minutes, flipping halfway through.
- Try seasonal variations like adding fresh herbs in spring or sweet potatoes in fall for extra flavor.