That’s right folks.
Peanut butter salmon burgers.
PEANUT……..BUTTER……..ON…………SALMON.
I know. I know.
Sounds weird.
Super WEIRD.
But, believe me, these juicy burgers taste unbelieveably GOOD!
Especially with peanut butter!
Don’t knock it until you try it!
Who else has tried this adventurous combination??
Most people would probably not even consider the idea.
But if you’re reading this blog, and you love peanut butter, then you’re NOT a true peanut butter lover if you don’t try this!!
You haven’t fully lived your life if you don’t.
If not, well, there’s a first time for everything, people.
And I’m gonna show you how right this very minute.
(This post was updated on 3/6/2019.)
Don’t be afraid, guys.
This is a super simple recipe that requires very few ingredients.
Well, this is not much of a recipe, to be honest. We’re not making the salmon patties from scratch here.
I’ll definitely be doing that in the future, but for this recipe, I’m using Trident’s Wild Alaskan Salmon Burgers.
These patties are pretty tasty on their own already, but when you add the recommended seasonings, and that peanut butter on top, you’ll be in pure ecstasy—-a mouth-gasm of epic proportions!!
Your welcome!!
You wouldn’t think it, but the peanut butter really compliments the salmon patties so well, it just tastes so awesome with it. I eat this literally, on a consistent basis, about twice a week, for breakfast no less!!
And it’s just soooo damn delicious—–I just had to share this with you guys!
It’s definitely a regular part of my diet right now, and it has helped me to build muscle and stay lean.
I like to have my peanut butter salmon burgers with a side of veggies. I like to skip the buns because of the extra carbs and calories I can avoid.
And if you know me, then you know how much I totally despise burger buns!
Besides, you get the extra nutrients and vitamins with the veggies, so these pack a nice one-two punch.
But if I were so inclined, and if you just have to satisfy that burger craving, then I would definitely use lettuce wraps, KNOW Better Buns, or Orowheat’s sandwich thins.
But hey, if you want to go the all-American way and do the burger buns with lettuce, tomatoes, and onions, then go for it! More power to you! This is a health food blog after all, and I’m just showing you my way of enjoying these juicy burgers.
A quick rundown of the nutritional benefits of eating salmon—-
I eat these about twice a week and when I do, I’ll usually eat these for breakfast. Loads of protein, loads of nutrients, perfect way to start my day!
These Trident Wild Alaskan salmon burgers are rich in:
1) Omega-3 fatty acids, which supports cardiovascular health.
2) vitamin B12, which supports nervous system health.
3) And vitamin D, which supports your immune system and strengthens bones.
I prefer “wild” salmon versus “farmed” because studies have shown that farmed salmon contain far more environmental contaminants than wild salmon. Both are still considered very nutritious, but I like my fish caught in the wild, and not raised in an artificial environment.
Here’s what you’ll need for my peanut butter salmon burgers:
Alright then, let’s get to it!
| Cook Time | 7-10 minutes |
| Servings |
patties
|
- 3-4 tbsp peanut butter (more if desired!)
- black pepper
- onions (chopped)
- 24 oz frozen vegetable blend
Ingredients
burger patties:
garnish:
|
|
- Set grill to medium heat. Add olive oil to pan.
- Once hot, throw patties onto grill. Grill both sides 4-6 minutes, adding seasonings.
- Meanwhile, on a separate pan, saute frozen vegetables on medium-high heat for about 5-7 minutes. (can also be microwaved, but better on the stove top.)
- Using meat thermometer, once salmon patties reach at least 165 degrees in the center, remove from heat.
- Add peanut butter over the salmon patties. Add seasonings, onions. Serve with veggies!
-Trident also makes Pollock Burgers, and peanut butter goes great with them as well!
-Feel free to substitute any other vegetable combination you wish.
-These go great as a substitution in my garlic ginger chicken cauliflower fried rice recipe! Just cook it, chop it up, and sub it in at near the end when the eggs are fully cooked.
-Make sure you use a meat thermometer inserted to the middle of the pattie to check the temperature, which should be at least 165 degrees.
**Nutritional information is an approximation using Nutrifox, information from Google, and my own calculations to the best of my knowledge. It is not the definitive values or guaranteed to be 100% accurate information. Use only as a reference.**