These avocado broccoli salmon burgers are super easy to make and are perfect for snacking, adding on top of a salad or sticking into a sandwich. I’m always trying to find yummy & versatile protein options to have on hand to aide in my recovery after getting my butt kicked at Burn Bootcamp. The trainers there are very good at reminding us after every class to make sure we get our protein in.
I find that the easiest way to do this and also to keep on track with a healthy, whole foods diet most of the time is to keep things simple and prepare your food ahead of time so you’re not rummaging through the fridge trying to find anything to satiate your appetite when you’re already past the point of hungry and headed into hangry territory. These salmon patties are just the ticket. Make them now and snack on them the whole week.
A couple things to note here- this canned salmon does include skin and bones. I must say I was a little put off by this the first time I opened the can and proceeded to try to remove all these bits and pieces but don’t even bother. Honestly they are so broken down that they really don’t standout as another texture. If you didn’t know they were in there you’d never know. And they provide so many other good nutrients.
As for the avocado, make sure you get one that’s not too ripe so it doesn’t fall apart when you’re cooking. You’ll see that I used broccoli stems here but you can use the tree part of the broccoli as well. I just like using the whole broccoli as much as possible – so often the stems just get tossed and they’re just as good as the tops!
Hope you love these delicious protein packed salmon patties as much as I do!
1 – 14.5 oz can salmon
1 heaping cup broccoli stems, finely chopped
1 just ripe avocado cut into small chunks
1/2 cup parsley finely chopped
1/2 cup almond flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
juice 1/2 lemon
3 TBS EVOO
- Combine all ingredients, except avocado in mixing bowl and mix to combine.
- Fold in avocado until just mixed evenly throughout.
- Form into 6 evenly sized patties and refrigerate for 30 minutes.
- Heat EVOO in large skillet (I used a cast iron) over medium heat.
- Once hot, work in batches to cook & brown, cooking about 5-7 minutes a side. Serve however you’d like and enjoy!
This post sponsored by Burn Bootcamp.
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