Easy and Healthy Salmon and Kale Burgers Recipe

4 servings (4 –full-size burgers or 8 sliders)

1 cup Italian breadcrumbs (learn how to make your own here)
1 pound skinless, boneless salmon fillets*

½ cup kale
2-inch section of a leek (feel free to sub in scallions!)
2 eggs
3 tablespoons Dijon mustard
Olive oil
4 burger buns (if making sliders, you’ll need 8 mini buns or dinner rolls)
Kale leaves and more dijon mustard, for topping (optional)

Pour the breadcrumbs into the container of a food processor.

Roughly chop the kale and leeks then scoop into the food processor. Cut the salmon into about 2-inch pieces and add to the food processor. Work in two batches if the processor looks too full! Add the eggs, the mustard, and if using store-bought breadcrumbs, add a generous pinch of salt and a few grinds of pepper. Process until the salmon is ground and everything is incorporated. Shape into whatever patty size you’d like.

Heat a large skillet, grill, or grill pan until very hot. Brush the burgers with olive oil, then place in the hot skillet. You should hear sizzling! Grill for 3-4 minutes per side.

Serve with grilled buns, a few leaves of kale, and an extra squirt of mustard.

*If you’re lucky enough to be able to afford wild-caught, skin-on salmon, don’t throw out the skin! It’s one of the most amazing sources of omega-3 fatty acids on this planet. And you can make outrageously delicious salmon bacon with it—recipe coming next week!