Batch Cooked Sweet Potato Salmon Burgers
This easy, sheet pan recipe makes enough delicious salmon burgers to have a batch now, and freeze a batch for later.
Equipment
- Sheet pans
Ingredients
- 2 cans wild caught salmon (14.75 each) drained, with skin and bones
- 1 3/4 cups pureed pumpkin or sweet potato or 1 can
- 2 eggs slightly whisked
- 1 cup almond flour or can sub regular flour
- 1 medium yellow onion minced
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- buns, lettuce, avocado, mayo, and/or salad optional, for serving
Instructions
- Preheat oven to 425 degrees Fahrenheit. Prepare three baking sheets with parchment paper or silicone baking mats.
- Mix all ingredients together in a large bowl until mostly smooth. Using a 1/3 measuring cup, scoop up the mixture, flatten the top, then plunk it down onto the baking sheet. Use the flat side of the measuring cup to press down into the patties. You should get about 18 patties.
- Bake for 20-25 minutes, flipping halfway through and rotating the pans.
- Eat hot with optional serving suggestions, or let cool and store for later. If freezing, you can use the parchment paper you cooked it on to wrap up groups of 3-4 patties, then place them in a container or freezer bag. To reheat, warm for about 10 minutes at 350 degrees.
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