Can Burger and Quick'n'healthy go together? Well, if you stick to your clean standards in choosing the ingredients and if you use a little bit of planning, then Yes, they can go together. I have a growing up teenager at home, who for most of the time is very adaptive to our healthy, clean eating. Sometimes though he gets excited if I make a burger or a pizza or something that falls under the generic kid friendly category. So here is something that I make to excite my foodie teenager. Hope you and your teenagers enjoy it too.
- Wild caught Alaskan salmon - 2 steaks (6 oz each)
- Chickpeas - 1/2 cup soaked overnight - I use black channa, but chickpeas work just as well
- Ginger - 2 Tbs
- Garlic - 3-4 cloves
- Green chilly - 3-4
- Coriander leaves - 5-6 stems
- Turmeric powder - 1 tsp
- Flax seeds - 2 Tbs
- Paprika - 1 tsp
- Sea salt - 1 tsp
- Grind chickpea coarsely using blender or food processor. Stop and scrape sides frequently so that you can control the grinding. Transfer to a bowl.
- Do the same with ginger, garlic, green chilly and coriander leaves. Add to the chickpea.
- Clean the salmon and remove skin. Mince it using food processor or blender. You can also just chop it really fine. Transfer to bowl with chickpea mixture.
- Preheat oven at 400 degrees.
- Grind the flax seeds in your coffee grinder and add to the mixture.
- Add all spices and salt. Mix well and form sort of a dough.
- Divide into 6 equal parts. Shape into patties of about 3-4 inches diameter. Arrange them on a baking tray patted with virgin coconut oil or lined with parchment paper.
- Drizzle drops of coconut oil on each patty and bake for about 20 minutes or until slightly browned.
- I don't make sandwiches, since this already has the carbs from chickpeas, but you can definitely serve it on homemade burger buns.
- I serve them with a mint yogurt chutney on a bed of fresh baby greens salad.
- This makes 6 burgers. Enjoy!!