This salmon burger with sweet potato fries is a satisfying switch and a meal you can feel good about. The salmon burgers are packed with flavor and super moist. They cook up in just minutes on the stove top. Enjoy them in burger form or top a salad with them for a light meal with a boost of protein. Pair with a side of sweet potato fries that couldn’t be easier to make.
- 12 ounces of canned wild salmon, drained
- 1 egg
- 1 teaspoon of your favorite mustard (For this recipe, we used German)
- 1 small shallot, minced
- 1 clove of garlic, minced
- zest of 1 lemon
- 1 teaspoon of capers, drained and chopped
- 1 teaspoon of Old Bay seasoning
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
SWEET POTATO FRIES
- 1 large sweet potato
- 2 tablespoons of olive oil
- salt and pepper to taste
Place drained, canned salmon in a large bowl and break up with a fork.
Add egg, mustard, shallot, garlic, lemon zest, capers, Old Bay, salt and pepper.
Carefully mix ingredients together making sure everything is evenly distributed.
Form four small patties. Place patties in the refrigerator to chill for 30 minutes.
While the burgers chill, make the fries. Preheat the oven to 350°F. Chop a large sweet potato into wedges. Drizzle with olive oil and season with salt and pepper.
Bake the fries in the preheated oven for 30 – 45 minutes, until fork tender and lightly browned. Remove from oven and set aside.
When you are ready to cook the burgers, heat a large, non-stick skillet over medium high heat. Coat the pan with a few turns of olive oil. Cook the burgers for 3 – 4 minutes on the first side until browned. Carefully flip the burgers and cook for another 3 – 4 minutes until browned on the other side.
Remove the burgers from the pan and let cool slightly.
Assemble burgers on your favorite bun and enjoy with a side of fries!